When cooking a turkey, the internal temperature should reach specific levels to ensure it is safe to eat. According to the Department of Agriculture, a turkey must reach an internal temperature of 165°F in the breast and 175°F in the thigh to be safe
. However, some sources suggest removing the turkey from the oven at a slightly lower temperature, such as 160°F in the breast and 165°F in the thigh
. To ensure your turkey is cooked properly, follow these guidelines:
- Use a meat thermometer to check the internal temperature of the turkey
- Insert the meat thermometer close to, but not touching, the thigh bone
- Take several readings in the breast to make sure you're using the lowest reading, and then probe the thigh
- If you're using an older thermometer design, it may not be reliable, and you should consider replacing it with a newer model
Remember that cooking times may vary depending on the size and thickness of the turkey, as well as the cooking method used. It's essential to monitor the internal temperature to ensure your turkey is cooked to the proper level of doneness.
