The safe internal temperature for turkey is 165°F (74°C) in the thickest part of the breast and thigh, and 165°F (74°C) in the center of any stuffing.
Key details
- Use a food thermometer and insert it into the thickest part of the breast and thigh without touching bone; both should read at least 165°F.
- If the turkey is stuffed, check the stuffing in the cavity as well and ensure it also reaches 165°F before serving.
- Some advanced cooks use slightly lower temperatures (around 150–155°F) for the breast and rely on holding time to keep it safe and juicy, but official guidance for home cooks is to use 165°F for a clear margin of safety.
