For a standard turkey crown, the safe internal temperature is 70°C in the thickest part of the meat , measured with a meat thermometer.

Key temperature guidelines

  • Food safety guidance in the UK recommends turkey is cooked until it reaches 70°C and then rested, during which the temperature will continue to rise slightly and the juices redistribute.
  • Insert the thermometer into the thickest part of the breast, avoiding the bone, to get an accurate reading.

Resting and juiciness

  • Once the turkey crown hits about 70°C, take it out of the oven, cover loosely with foil, and let it rest at least 20 minutes so it finishes cooking and stays juicy.
  • Some modern recipes aim for around 66–70°C before resting to keep the breast extra moist, relying on carryover heat, but 70°C is the widely recommended target for a home cook.

Quick recap

  • Target internal temp for a turkey crown: 70°C in the thickest part.
  • Check with a meat thermometer, then rest well before carving for the best texture and flavor.