Turkey is safely done when the internal temperature reaches 165°F (74°C) in the thickest part of the bird.
Target temperature
- Whole turkey and turkey pieces are done at 165°F (74°C) measured with an instant-read thermometer in the thickest part of the thigh and breast, without touching bone.
- If the turkey is stuffed, the center of the stuffing should also reach 165°F (74°C).
How to check
- Insert the thermometer horizontally into the thickest part of the breast and into the inner thigh area where the thigh meets the body.
- If any spot reads below 165°F, return the turkey to the oven and recheck every 10–15 minutes until all those spots are at least 165°F.
