Turkey is safely done when the thickest parts reach about 165°F (74°C) on a food thermometer. For best texture, many cooks aim for around 160–165°F in the breast and 170–175°F in the thigh, then let it rest so it finishes cooking off the heat.
Key temperatures
- Breast (thickest part): 160–165°F / 71–74°C.
- Thigh/leg (thickest part, not touching bone): 170–175°F / 77–80°C for more tender dark meat.
- Never go by color or “juices run clear” alone; always use a meat thermometer.
How to check doneness
- Insert an instant‑read thermometer into the thickest part of the breast and thigh without touching bone.
- If any reading is below the target, put the turkey back and recheck in 10–15 minutes.
- Once it’s at temperature, let the turkey rest 15–30 minutes before carving so juices redistribute.
