what temp does a turkey need to be

A whole turkey is safely cooked when the internal temperature reaches 165°F (74°C) in the thickest part of the breast, thigh, and the innermost part of the wing.

Safe internal temperature

• Food-safety guidelines say poultry (including turkey) must reach at least 165°F (74°C) to kill harmful bacteria.

• Check the temp in multiple spots: thickest part of the breast, the inner thigh, and the wing joint, avoiding bone.

Oven temperature vs meat temperature

• Common roasting oven temps are around 325°F (163°C), but this is just the oven setting, not the doneness temperature.

• The only number that matters for safety is the turkey’s internal temp hitting at least 165°F (74°C).

When to pull it from the oven

• Many cooks take the turkey out when the breast is around 155–160°F (68–71°C) and let it rest; carryover heat brings it up to about 165°F while staying juicier.

• Rest the turkey 20–30 minutes before carving so juices redistribute and the final internal temperature stabilizes.

TL;DR: Aim for an internal temperature of 165°F (74°C) in the thickest parts for a safely cooked turkey, using a thermometer to confirm before serving.

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