Cook turkey until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh for safe eating.

Safe internal temperature

  • The USDA recommends an internal temperature of 165°F (74°C) for all turkey to reliably kill bacteria like Salmonella.
  • Check the thickest part of the breast, the innermost thigh, and (if stuffed) the center of the stuffing; all should reach 165°F.

Where and how to measure

  • Use an instant‑read food thermometer inserted into the thickest part of the breast and where the thigh meets the body, avoiding bone for an accurate reading.
  • Start checking as you approach the expected finish time and pull the turkey once the lowest reading you find is at least 165°F.

Oven temperature vs. internal temperature

  • Many recipes roast turkey in an oven set around 325°F (163°C), which balances browning and keeping the meat moist while it cooks up to 165°F inside.
  • Higher oven temps (like 350°F) can brown faster but risk drying the meat if not watched closely; the critical number is still the 165°F internal temperature.

Advanced lower‑temperature approach (optional)

  • Some experienced cooks use lower internal targets (around 150–155°F) for breast meat, holding it at that temp long enough to pasteurize, which can make the meat juicier.
  • This method is not recommended for beginners or when serving high‑risk guests (pregnant people, older adults, young children, or anyone immunocompromised); in those cases, stick to 165°F.

TL;DR: For a cooked turkey that is both safe and traditional, aim for an internal temperature of 165°F (74°C) in the thickest parts before serving.

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