Turkey thighs should be cooked to an internal temperature of 165°F (74°C) for food safety, as recommended by the USDA, ensuring the meat is safe to eat without harmful bacteria. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone, to get an accurate reading. While 165°F is the minimum safe temperature, many cooks prefer 170–180°F for darker thigh meat to break down connective tissues, resulting in more tender and flavorful results without drying out.
During cooking, oven temperatures typically range from 325–400°F, with roasting times of 50–60 minutes or more depending on thigh size. Always let the thighs rest for 10–15 minutes after cooking, as the temperature can rise 5–10°F during this time, helping juices redistribute for juicier meat. For best results, pat the thighs dry and season them before roasting to achieve crispy skin.
