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
Use a meat thermometer and check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing; all should read at least 165°F (74°C) to be considered safe to eat. Avoid touching bone with the probe, and check more than one spot to be sure the whole turkey is up to temperature.
Dark meat and resting
Many cooks prefer dark meat (thighs/legs) closer to 170–175°F (77–79°C) because it becomes more tender and juicy at that range, while the breast is best taken out as soon as it hits the safe minimum. Let the turkey rest about 20–30 minutes after it reaches temperature so juices redistribute before carving.
