what temperature does turkey need to be cooked to

Turkey is safely cooked when the internal temperature reaches 165°F (74°C) in the thickest part of the meat, measured with a food thermometer, regardless of cooking method.

Safe internal temperature

• Food safety agencies recommend cooking all poultry, including turkey, to a minimum internal temperature of 165°F (74°C) to kill harmful bacteria like Salmonella.

• Check the thickest part of the breast and the innermost part of the thigh and wing, making sure the thermometer is not touching bone when you read the temperature.

Whole turkey vs. stuffed turkey

• For a whole turkey, the thickest parts of the breast and thigh should each reach at least 165°F (74°C) before serving.

• If the turkey is stuffed, the center of the stuffing also needs to reach 165°F (74°C), which is why many modern guides suggest cooking stuffing separately for more reliable safety and even cooking.

Oven temperature vs. internal temperature

• Typical roasting oven temperatures (for example 325°F / 163°C) are about how hot the oven is, but safety is determined by the turkey’s internal temperature, not the oven setting.

• Some cooking guides recommend taking the turkey out slightly before it hits 165°F (for example around 155–160°F / 68–71°C in the breast) and resting it, as carryover heat brings it up to at least 165°F while keeping the meat juicier.

Resting time

• Let the turkey rest for 20–30 minutes after cooking; this helps redistribute juices and allows carryover cooking to finish bringing the internal temperature to a safe level.

• During resting, the internal temperature typically rises several degrees, which is why some roasting methods intentionally remove the turkey a bit under the final target temperature.

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Wondering what temperature turkey needs to be cooked to? The safe internal temperature for turkey is 165°F (74°C), checked in the thickest parts with a food thermometer for juicy, safely cooked meat.

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