Turkey thigh is safe to eat at 165°F (74°C), but many cooks prefer it more tender around 175–185°F.

Food-safe minimum

  • Food safety guidelines say turkey is done when the innermost part of the thigh reaches at least 165°F (74°C).
  • This temperature kills harmful bacteria and is the official minimum for whole turkey and turkey pieces.

Best eating quality

  • Dark meat like thighs has more collagen and connective tissue, which breaks down better when cooked a bit hotter than the breast.
  • Many cooking guides and chefs recommend aiming for about 175°F in the thigh for ideal texture, with some preferring up to about 180–185°F for very tender meat.

Practical tip

  • Insert your thermometer into the thickest part of the thigh, avoiding the bone, and pull the turkey from the oven a few degrees early (about 3–5°F) since it will continue to rise as it rests.

TL;DR: Minimum safe temp: 165°F; tastiest dark meat: usually 175–185°F for turkey thighs.