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 thigh. The temperature should be checked with a meat thermometer, and it is important to insert the thermometer close to, but not touching, the thigh bone. It is also recommended to let the turkey rest for at least 15-20 minutes before carving to allow the juices to redistribute and the temperature to even out.