Turkey is considered safely cooked when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh, according to USDA- style food safety guidance. For roasting, most modern recipes recommend cooking the turkey in an oven set around 325°F (163°C) until it hits that internal temperature.

Safe internal temperature

  • The key number for safety is 165°F (74°C) in the thickest part of the breast and in the innermost part of the thigh. This level is hot enough to kill bacteria like Salmonella in poultry.
  • If the turkey is stuffed, the center of the stuffing also needs to reach 165°F (74°C) to be considered safe to eat.

Oven temperature to cook turkey

  • Many trusted cooking guides recommend roasting turkey at an oven temperature of about 325°F (163°C) for most whole birds.
  • Higher oven temperatures can dry out the white meat, while much lower oven temperatures greatly increase cooking time and can affect texture and juiciness.

Advanced lower-temperature approaches

  • Some experienced cooks use slightly lower internal temperatures (around the mid‑150s °F) for breast meat, relying on holding time at that temperature to achieve safety and better juiciness.
  • These lower-target methods are usually not recommended for beginners or for high‑risk guests (pregnant people, very young children, older adults, or anyone immunocompromised), where sticking to 165°F is the conservative choice.

Quick FAQ-style recap

  • What temperature should turkey be cooked to?
    165°F (74°C) internal temperature in breast and thigh for simple, reliable food safety.
  • What temperature should the oven be set at?
    Around 325°F (163°C) for roasting a whole turkey in the oven is a common, widely recommended setting.

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Wondering what temperature turkey should be cooked at? Learn the recommended oven temperature, the safe internal temperature for turkey, and why 165°F (74°C) is the standard for doneness and food safety.

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