how hot should turkey be when cooked

The safe internal temperature for a cooked turkey is 165°F (74°C), as recommended by the USDA to kill harmful bacteria like Salmonella.

Why This Temperature?

This minimum applies to the thickest parts of the turkey, including the breast, innermost thigh, and wing joint, without touching bone for an accurate reading. Cooking beyond 165°F—such as 170°F for breasts or 175°F for thighs—can enhance texture for some preferences, but always prioritize safety first. Use a reliable instant-read thermometer, and let the turkey rest 20-30 minutes post-cooking to redistribute juices while the temperature may rise slightly (carryover cooking).

Cooking Methods Comparison

Different methods require attention to both oven/oil temps and internal checks:

Method| Ideal Cooking Temp| Internal Target| Notes 1
---|---|---|---
Roasting| 325°F oven (163°C)| 165°F| 13 min/lb at 350°F; check multiple spots.
Deep Frying| 350°F oil (177°C)| 165°F| 3-4 min/lb; rest after frying.
Ground Turkey| N/A (stovetop/oven)| 165°F| Stir frequently for even cooking.5

Common Myths and Tips

Visual cues like clear juices or browned skin aren't reliable—always verify with a thermometer. Some debate lower temps (e.g., 150°F) with precise time controls for juicier results, per USDA tables, but stick to 165°F for vulnerable groups like kids or elderly. For holidays like Thanksgiving, plan ahead: a 15-lb turkey roasts in 3-4 hours at 325°F.

TL;DR: Aim for 165°F internally in thickest areas; rest before carving. Safe, juicy turkey every time.

Information gathered from public forums or data available on the internet and portrayed here.