Some people swear by cranking up the oven when they first put the bird in to blast the skin with heat and then turning down the oven to cook the meat. We’ve tried that and it works. But we prefer one temperature because the kitchen is a madhouse on Thanksgiving, and who wants to have to remember one more thing? For us, 375° is the Goldilocks turkeyroasting temp. It’s high enough to give you a golden skin but low enough to cook the meat at a steady rate so both the white and dark meat are just right.