A whole turkey is considered safely “done” when the internal temperature reaches 165°F (74°C) in the thickest parts of the breast and thigh.

Safe internal temperature

  • Food-safety guidelines recommend cooking all turkey (white and dark meat) to at least 165°F (74°C) to destroy harmful bacteria like Salmonella.
  • Check the temperature in the thickest part of the thigh and the thickest part of the breast, making sure the thermometer is not touching bone.

Where to measure

  • Insert an instant-read thermometer into the thickest part of the thigh, from the side, avoiding the bone; this is usually the slowest area to finish cooking.
  • Also check the thickest part of the breast and, if the bird is stuffed, the center of the stuffing should reach 165°F as well.

Resting and juiciness

  • Many cooks pull a roasted turkey from the oven a bit below the final target (around 155–160°F in the breast) because carryover heat during a 20–30 minute rest can bring it up to roughly 165°F.
  • Resting the turkey before carving helps juices redistribute, making the meat more tender while keeping it at a safe internal temperature.

Advanced lower-temp approaches

  • Some experienced cooks use slightly lower internal temps (low–mid 150s for breast) combined with a specific “time at temperature” to keep the turkey both safe and juicier, but this requires very accurate thermometers and careful control.
  • For general home cooking, especially with kids, older adults, or pregnant guests, sticking with the straightforward 165°F guideline is the safest option.

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