Ground turkey is safely done when it reaches an internal temperature of 165°F (74°C) measured with a food thermometer in the thickest part of the meat. This applies to crumbled turkey, patties, meatballs, and meatloaf alike.

Quick Scoop

  • Safe internal temp: 165°F (74°C) for all ground turkey dishes.
  • Why 165°F? It’s the point where harmful bacteria like Salmonella are reliably killed, making the meat safe to eat.
  • How to check:
    • Use an instant‑read thermometer.
    • Insert into the thickest part of the patty/loaf or into several spots of crumbled turkey, avoiding the pan surface.
  • Visual cues (backup only): No pink remaining and juices run clear, but always trust temperature over color because turkey can sometimes look done before it’s actually safe.

Mini How‑To: Cooking Ground Turkey

  1. Cook over medium to medium‑high heat, breaking it up with a spoon.
  2. When it’s mostly browned and no longer visibly pink, start checking the temperature.
  3. Once it hits 165°F , remove from heat; carryover cooking will keep it hot without drying it out.

In many home‑cooking forum threads, people still guess doneness by color alone, but current food safety guidance consistently pushes using a thermometer and aiming for 165°F as the reliable standard.

TL;DR: For “what temp is ground turkey done,” the answer is 165°F (74°C) internal temperature , checked with a thermometer. Always go by temp, not just color, for safety and consistency.

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