The safe minimum internal temperature for turkey is 165°F (74°C) in the thickest part of the breast, thigh, and the center of any stuffing.

Basic safety target

• Food safety agencies recommend 165°F/74°C to quickly destroy harmful bacteria such as Salmonella in turkey meat.

• If the turkey is stuffed, both the meat and the stuffing should reach 165°F/74°C before serving.

Where and how to measure

• Insert a food thermometer into the thickest part of the breast and the deepest part of the thigh, avoiding bone, and confirm they are at least 165°F/74°C.

• Check multiple spots in the thickest areas to ensure there are no cooler “cold spots” that remain under the safe temperature.

Notes on pulling early

• Some experienced cooks remove the turkey from heat a bit below 165°F (around 150–160°F) and rely on resting time for the temperature to rise and stay in the safe range, but this requires very careful thermometer use and timing.

• For the simplest and safest approach for most home cooks and guests, aim for a confirmed 165°F/74°C internal temperature before serving.