A cooked turkey crown should reach an internal temperature of about 70°C (160–165°F) in the thickest part of the meat, with no pink meat and clear juices.

Safe core temperature

  • Food safety guidance for turkey (including crowns) commonly recommends a core temperature of around 70°C as the point at which harmful bacteria are destroyed while the meat stays moist.
  • Many UK-focused cooking guides state that when a turkey crown hits 70°C in the thickest part of the breast, it is safely cooked and can then be rested, during which the temperature often rises a couple more degrees.

Where and how to measure

  • Insert a meat thermometer into the thickest part of the crown, avoiding the bone and any stuffing, to get an accurate reading.
  • Check in a couple of spots; the crown is ready when every thick area is at least about 70°C and the juices run clear when pierced.

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