temp of turkey when done

The safe internal temp of turkey when it’s done is 165°F (74°C) in the thickest parts of the meat.

Safe done temperature

• For whole turkey , the internal temperature should reach 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh and wing.

• If the turkey is stuffed , the center of the stuffing also needs to hit 165°F for safety.

Why 165°F matters

• 165°F is the USDA’s recommended minimum for turkey because it’s hot enough to kill harmful bacteria like Salmonella while keeping the meat reasonably juicy.

• Color, juices, or cooking time are not reliable; only a thermometer can confirm the turkey is truly done and safe to eat.

How to check temperature

• Insert a meat thermometer into the thickest part of the breast , the innermost part of the thigh , and the innermost part of the wing , avoiding bone, and confirm they all read at least 165°F.

• Let the turkey rest after it reaches 165°F; carryover heat helps juices redistribute and keeps the meat more tender.

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