The safe internal temperature for cooked turkey is 165°F (74°C) measured with a food thermometer in the thickest part of the meat.

Whole turkey and breast

• For a whole turkey, check the temperature in the thickest part of the inner thigh without touching the bone; it should be at least 165°F to be considered safe to eat.
• For turkey breast (whole or boneless), the thickest part of the breast should also reach 165°F.

Ground turkey and stuffing

• Ground turkey must be cooked to an internal temperature of 165°F because grinding can spread bacteria throughout the meat.
• If you cook stuffing inside the turkey, the very center of the stuffing must also reach 165°F to be safe.

Resting and safety tips

• After the turkey reaches 165°F, let it rest about 15–20 minutes before carving so juices redistribute and temperature stabilizes.
• Always use a food thermometer rather than relying on color, and refrigerate leftovers within 2 hours, keeping the refrigerator at or below 40°F (4°C).