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
- Aim for a minimum of 165°F (74°C) measured in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
- This temperature ensures harmful bacteria like Salmonella are killed and the turkey is safe to eat.
How to check it
- Use a meat thermometer and insert it into the thickest part of the meat without touching bone, since bone can give a falsely high reading.
- Check in a couple of spots; if any area is below 165°F, put the turkey back in the oven and recheck after a few minutes.