The internal temperature for a turkey should reach at least 165°F (74°C) in the thickest part of the bird, which is typically the breast, according to the USDA and other sources
. However, some sources suggest that the turkey can be removed from the heat when the breast reaches 157°F (69°C) and the thigh reaches 175°F (79°C) to ensure a moist turkey, as the temperature will continue to rise during resting due to carryover cooking
