A whole turkey is safely cooked when the internal temperature reaches 165°F (about 74°C) in the thickest parts of the breast, thigh, and wing. Anything less than this is not considered food safe for poultry.

Quick scoop

  • Target temperature: 165°F / 74°C internal, measured with a meat thermometer.
  • Where to check:
    • Thickest part of the breast
    • Innermost part of the thigh
    • Innermost part of the wing
      Avoid touching bone, which can give falsely high readings.
  • Why it matters: At 165°F, bacteria like Salmonella are effectively killed, making the turkey safe to eat.

Extra tips

  • Let the turkey rest 15–30 minutes after it hits 165°F so the juices redistribute and it stays moist.
  • Dark meat (thighs/legs) often tastes better a bit hotter, around 175°F, but it should be at least 165°F first.

Meta description (SEO):
Wondering how many degrees should a turkey be when cooked? The safe internal temperature is 165°F (74°C) in the thickest parts of the bird to ensure it’s fully cooked and safe.

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