The internal temperature of a turkey should reach a minimum of 165°F (74°C) to be considered safe to eat. However, different parts of the turkey may have different temperatures when it is fully cooked. Here are some recommended temperatures for different parts of the turkey:
- Thigh: 180°F (82°C)
- Breast: 170°F (77°C)
- Stuffing: 165°F (74°C)
Its important to insert the meat thermometer close to, but not touching, the thigh bone to get an accurate reading. To check the temperature, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or counter. Find the crease where the turkey leg attaches to the breast and insert your thermometer down into the meaty part of the thigh. Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven. Its also recommended to check the temperature in three different locations to ensure that the turkey is cooked evenly.
