A turkey is considered done and safe to eat when the internal temperature reaches 165°F (74°C) in the thickest part of the breast, thigh, and wing, as recommended by food safety authorities like the USDA.
Checking Doneness
- Use a meat thermometer inserted into the thickest part of the thigh, close to but not touching the bone, and also check the breast and wing.
- If your turkey is stuffed, ensure the center of the stuffing also reaches 165°F.
Resting and Carryover Cooking
- The turkey's internal temperature may rise by about 5°F during resting, so you can remove the turkey from the oven when it is slightly below 165°F and let it rest, covered loosely with foil, for 20–30 minutes.
- Thigh meat may be more tender when cooked closer to 175–190°F, but 165°F remains the minimum safe temperature for all parts.
Quick Reference Table
Part| Minimum Temp (°F)| Best Texture Temp (°F)
---|---|---
Breast| 165| 165
Thigh| 165| 175-190
Wing| 165| 165
Stuffing| 165| 165
All values in the table are verified as safe for consumption and optimal for turkey texture. Using a reliable meat thermometer is essential to ensure perfect and safe results.
