what internal temperature should turkey be cooked to

Turkey is safely done when the internal temperature reaches 165°F (about 74°C) in the thickest parts of the bird.

Safe internal temperature

• The USDA-recommended safe minimum internal temperature for turkey is 165°F (73.9°C).

• This applies to the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing, checked with a food thermometer.

Where and how to check

• Insert the thermometer into the thickest part of the breast or thigh without touching bone, which can give a falsely high reading.

• Check in multiple spots to be sure the whole turkey has reached at least 165°F before serving.

Dark meat and preferences

• Many cooks like dark meat (thighs/legs) closer to 175°F (about 79–80°C) for a more tender texture, while keeping breast meat around 165°F.

• Regardless of preference, no part of the turkey should be eaten below 165°F because that threshold is what reliably kills harmful bacteria like Salmonella.

Quick scoop style answer

For a typical roast turkey:

• Aim for 165°F (74°C) in the breast and thickest parts as your must-hit safety target.

• Let it rest 15–30 minutes after it hits temperature so juices redistribute and it carves more cleanly.

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