To cook a turkey, it is important to ensure that it reaches a safe internal temperature to kill harmful bacteria. According to the USDA, a turkey must be cooked to a minimum internal temperature of 165°F. For the juiciest meat, the turkey can be removed from the oven when the temperature reaches 150°F, and it will continue to rise as it rests, reaching 165°F within 30 minutes of being removed from the oven
. Different sources may provide slightly different cooking temperatures and times, but the key is to use a meat thermometer to ensure the turkey reaches the recommended internal temperature for safe consumption.
