A whole turkey is safely done when the internal temperature reaches at least 165°F (about 74°C) in the thickest parts of the bird.
Safe internal temperature
- Check that the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing are all at 165°F or higher.
- Use a meat thermometer and avoid touching bone so the reading is accurate.
Dark meat and resting
- Many cooks like the thighs/legs a bit higher, around 170–175°F, for more tender dark meat, while keeping the breast at about 165°F.
- Let the turkey rest 20–30 minutes after it reaches temperature so juices redistribute before carving.