A cooked turkey will typically rise about 5–10°F (around 3–6°C) while resting, depending on its size and how hot it was when you pulled it from the oven.

How Many Degrees Will It Rise?

  • For most whole turkeys, carryover cooking adds roughly 5°F, sometimes up to about 10°F in larger birds.
  • Many roasting guides recommend pulling the breast at about 155–160°F so it can coast up to the safe 165°F during the rest.

Why The Temperature Rises

  • Heat stored in the outer, hotter layers of the meat moves inward once the bird is out of the oven, gently raising the internal temperature.
  • This same rest period also lets juices redistribute, helping the turkey stay moist instead of drying out when sliced.

Practical Resting Tips

  • Aim to remove the turkey from the oven when the breast is around 155–160°F and the thighs are at or above about 175°F, then rest 20–40 minutes loosely tented with foil.
  • During that time, expect the internal temperature to climb those extra few degrees to finish cooking safely while remaining juicy.

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