The internal temperature of a turkey should be at least 165°F (74°C) in the thickest part of the bird, which is usually the breast and the thigh. Here are some tips on how to check the internal temperature of a turkey:

• Use a meat thermometer: Insert the thermometer into the thickest part of the turkey, making sure it doesnt touch the bone. Check the temperature in the breast and the thigh, as these are the areas that take the longest to cook.

• Wait for the temperature to stabilize: Once you insert the thermometer, wait for the temperature to stop rising before you take a reading. This may take a few seconds.

• Let the turkey rest: After you take the turkey out of the oven, let it rest for at least 15-20 minutes before you carve it. This allows the juices to redistribute and the temperature to even out.

• Check for carryover cooking: Keep in mind that the temperature of the turkey will continue to rise by a few degrees even after you take it out of the oven. This is called carryover cooking, and it happens because the heat from the exterior of the turkey continues to transfer to the interior. To account for this, you can take the turkey out of the oven when it reaches 160°F (71°C) and let it rest for a few minutes. The temperature will continue to rise to 165°F (74°C) during the resting period.

By following these guidelines, you can ensure that your turkey is cooked to a safe and delicious temperature.