Turkey typically rises about 5–10°F (3–6°C) while resting, depending on its size and how hot it was when you pulled it from the oven.

Quick Scoop

  • For a whole roasted turkey, a good rule of thumb is a 5°F carryover on smaller birds and up to 10°F on large ones.
  • Many pros pull the breast at around 160°F , expecting it to climb to the safe 165°F during a 20–30 minute rest.
  • Some guides even suggest pulling at about 153–158°F (67–70°C) for very large or well-insulated birds, because they can continue to climb all the way to 74°C / 165°F as they rest.

What this means for you

  • If your goal is juicy breast meat, aim to pull at 155–160°F in the breast , tent loosely with foil, and rest 20–40 minutes.
  • Expect the dark meat (thighs/legs) to finish higher than the breast; pulling them in the 175–185°F range usually leads to a final temp closer to 180–190°F after resting, which helps break down connective tissue.
  • Resting up to an hour is fine for a big bird; the temp will peak, then slowly begin to drop, but stay hot and safe for serving.

In practice: Plan on a 5°F rise as a conservative estimate, and up to 10°F for a big turkey or if it’s very hot when it comes out.

TL;DR: How much will turkey temp rise while resting? Usually 5–10°F , enough that you should pull it a bit early so it hits perfect doneness off the heat.

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