Safe Internal Temperature for Turkey

The USDA recommends cooking turkey to a minimum internal temperature of 165°F (74°C) in the thickest part of the breast, thigh, and wing joint, away from bone, to ensure food safety by killing harmful bacteria like salmonella.

Time to Reach 165°F from 140°F

Once a turkey reaches an internal temperature of 140°F, the additional time to get to 165°F varies based on factors like the bird's size (typically 12-20 lbs), oven temperature (usually 325-350°F), whether it's stuffed, and overall shape. At standard roasting temperatures, this phase often takes 30 minutes to 1 hour or more, as the temperature rise slows in the later stages of cooking. For a 20 lb turkey, total cooking time at 325°F is around 4-5 hours, so if it's at 140°F after 2 hours, expect another 2 hours to finish.

Cooking Method Considerations

If using sous vide or low-temperature methods at exactly 140°F, the turkey can pasteurize safely over longer holds (e.g., several hours at 140°F for breast meat), but traditional roasting requires raising the oven heat to achieve the final temperature efficiently. Always verify doneness with a reliable meat thermometer, as estimates can fluctuate due to oven calibration or bird density. Rest the turkey for 20-30 minutes after cooking, during which the temperature may rise 5-10°F via carryover.