Should a holiday turkey be roasted for a longer time at a lower temperature or for a shorter time at a higher one? According to Robert L. Wolke , author of What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science, one method isn't necessarily better, although the method of using a higher temperature is quite popular at the moment.
A turkey needs to reach an internal temperature of 165F in the thigh meat before it can be considered done. To achieve this, the bird must be cooked at a temperature greater than 165F for long enough to cook it through. The lower the temperature, the longer the time. A common temperature is about 325F, which results in a time of "about 20 minutes per pound." By increasing the temperature to 475F, roasting might take only 2 hours. Time, clearly, is a factor in choosing the latter method. Other advantages include getting a crisper skin and, according to many proponents of the faster method, a moister bird. In the end, it's a flavor and time preference as long as you check the meat with a thermometer to ensure that it really is done.
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