Your turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh and wing, measured with a food thermometer.

Quick Scoop

  • For whole turkeys , aim for 165°F in:
    • Thickest part of the breast
    • Innermost part of the thigh
    • Center of any stuffing (if stuffed)
  • Don’t rely on color or juices; always use a thermometer.
  • Let the turkey rest 15–20 minutes before carving so juices redistribute and the temp evens out.

Why 165°F matters

  • 165°F is the USDA minimum safe internal temperature for turkey and other poultry to kill bacteria like Salmonella.
  • Some advanced cooks use slightly lower temps for juicier meat, but food safety guidelines for home cooks still recommend 165°F for a clear safety margin.

Breast vs. thigh temps

  • Many guides keep it simple: 165°F everywhere you check.
  • Some turkey boards suggest up to about 170–180°F (77–82°C) in the thigh for very tender dark meat, but the breast should not go much over 165°F or it can dry out.

Quick how-to check

  1. Insert an instant-read thermometer into:
    • Thickest part of the breast, avoiding bone.
    • Deepest part of the thigh, avoiding bone.
  1. If any spot is below 165°F , return the turkey to the oven and recheck after 10–15 minutes.
  1. When all key spots read 165°F or higher, rest, then carve and serve.

TL;DR: For “what temp should my turkey be when done,” the safe answer is 165°F (74°C) internal in the thickest parts of the bird, checked with a reliable thermometer.