The internal temperature of a turkey should reach a minimum of 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh
. It's important to use a meat thermometer to ensure that the turkey has reached the safe internal temperature. Insert the thermometer close to, but not touching, the thigh bone for an accurate reading
. Let the turkey rest before carving, and during this time, the temperature will continue to rise, making it safe to eat
