The recommended internal temperature for a turkey to be considered done is 165°F (74°C) in the thickest part of the bird, according to the USDA and most sources. This ensures that the turkey is safe to eat. It's important to place the meat thermometer close to, but not touching, the thigh bone to get an accurate reading
. Some sources suggest taking the turkey out of the oven at a slightly lower temperature, around 160°F (71°C), as the temperature will continue to rise while the turkey rests, a method known as carryover cooking
