Turkey is safely done when the internal temperature reaches at least 165°F (74°C) in the thickest part of the bird, typically the thigh, without touching bone. Many cooks also check that any stuffing reaches 165°F and that the juices run clear, not pink, as additional safety cues.

Safe done temperature

  • Food-safety guidelines recommend an internal temperature of 165°F (74°C) for turkey to ensure harmful bacteria are destroyed.
  • Insert an instant‑read thermometer into the thickest part of the thigh and breast, avoiding bone, and wait for a stable reading.

Breast vs thigh temperatures

  • Some traditional guides and commercial producers suggest cooking dark meat (thigh) closer to 170–180°F (77–82°C) for texture, while keeping the breast around 160–165°F to avoid drying it out.
  • Advanced cooks sometimes pull the turkey a few degrees early (for example at 160–163°F in the breast) to allow for carryover cooking up to 165°F during the resting period.

Stuffed turkey notes

  • If the turkey is stuffed, both the center of the stuffing and the turkey meat should reach at least 165°F for safe serving.
  • Stuffed birds often need more oven time than unstuffed ones, so rely on the thermometer rather than time‑per‑pound alone.

Resting time

  • Let the turkey rest 15–30 minutes after it reaches temperature so juices redistribute and carryover heat finishes the cooking.
  • Resting makes carving easier and helps keep both breast and thigh meat moist and tender.

TL;DR: For “turkey temperature when done,” aim for at least 165°F (74°C) in the thickest part of the thigh (and stuffing, if any), then rest before carving.

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