A turkey breast is safely done when the internal temperature reaches 165°F (about 74°C) at the thickest part of the meat.
Safe internal temperature
Use an instant‑read meat thermometer inserted into the thickest part of the breast, making sure you are not touching bone, and look for at least 165°F for food safety. Let the turkey rest about 10–20 minutes after removing it from the oven; the temperature will usually rise a few degrees and the juices will redistribute, keeping the meat moist.
