Turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).

Safe internal temperature

• For a whole turkey, the minimum safe internal temperature is 165°F (74°C) measured with a food thermometer.

• Check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing to be sure all have reached 165°F.

Stuffing and resting

• If the turkey is stuffed, the center of the stuffing must also reach 165°F to be safe.

• After cooking, let the turkey rest about 15–20 minutes; this helps juices redistribute and makes carving easier, but it should already be at least 165°F before you take it out.