Turkey thigh should reach at least 165°F (74°C) in the thickest part of the meat for food safety.
For best texture and more tender dark meat, many cooking guides and chefs recommend taking turkey thighs higher, to about 175–180°F (79–82°C), since the extra heat helps break down connective tissue and collagen. Always check the temperature with an instant-read thermometer inserted into the thickest part of the thigh without touching the bone.
