A whole turkey typically rises about 5–10 °F (around 3–6 °C) during the resting period, due to carryover cooking.
Typical temperature rise
- Many roasting guides and meat-thermometer companies note that a turkey’s internal temperature will usually increase by about 5–10 °F after it’s removed from the oven, depending on size and cooking method.
- Some butchers and cooking resources specifically advise pulling the turkey from the oven about 5–10 °F below your target final temperature (for example, at 155–160 °F if you want 165 °F in the breast) to account for this rise.
Practical takeaway
- Plan for roughly a 5–10 °F rise while the turkey rests, and let it rest at least 20–30 minutes (up to 45 minutes or so for very large birds).
- Always confirm doneness with a thermometer in the thickest part of the breast (aiming for about 165 °F) and thigh (around 175 °F) after resting to ensure it is both safe and not overcooked.
