A turkey crown is safely cooked when the thickest part of the meat reaches about 70–74°C (around 165°F) on a meat thermometer.

Core temperature to aim for

  • Most food-safety guidance recommends cooking turkey (including crowns) to an internal temperature of 74°C / 165°F to ensure any harmful bacteria are killed.
  • Many UK cooking guides suggest taking a turkey crown out of the oven when it reaches around 65–70°C , then letting it rest so the temperature rises a few degrees (carryover cooking) to roughly 70–74°C.
  • For a juicy result, aim for 70°C in the thickest part of the breast , then rest it well before carving.

How to check it’s done

  • Insert a digital meat thermometer into the thickest part of the crown, avoiding any bones, to get an accurate reading.
  • The juices should run clear, not pink, but always treat this as a backup check and rely mainly on the thermometer reading around 70–74°C.

TL;DR: For “what temperature should turkey crown be when cooked”, aim for around 70–74°C (165°F) in the thickest part; many cooks pull it at about 70°C and let it rest so it finishes cooking safely and stays moist.

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