what temperature should a turkey be cooked to for safe eating?

Turkey is safe to eat when the internal temperature reaches 165°F (about 74°C) in the thickest part of the meat, measured with a food thermometer. This temperature should be reached in the breast, thigh, and any stuffing for reliable food safety.

Safe internal temperature

• The widely recommended safe internal temperature for all turkey (whole, breast, thighs, ground turkey) is 165°F / 73.9–74°C.

• Food safety guidance specifies that this temperature should be reached throughout the bird, particularly in the thickest parts, to ensure harmful bacteria like Salmonella are destroyed.

Where and how to measure

• Insert the thermometer into the thickest part of the thigh and breast, avoiding bone, and check that it reads at least 165°F in each spot.

• If the turkey is stuffed, the center of the stuffing should also reach 165°F to be considered safe.

A note on juiciness and resting

• Some cooking guides suggest removing the turkey from the oven slightly below 165°F (for example around 155–160°F) and relying on carryover heat while it rests, but they still target a final internal temperature of about 165°F for safety.

• Letting the turkey rest after it reaches the safe temperature helps redistribute juices so the meat is more tender while remaining safe to eat.

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