The internal temperature of a turkey is an important factor in determining whether it is done and safe to eat. Here are the recommended temperatures for a fully cooked turkey from various sources:

• Butterball: 180°F in the thigh; 170°F in the breast; 165°F in stuffing.
• Food Network: Between 160 and 165 degrees F in the thickest part of the turkey.
• Allrecipes: A minimum internal temperature of 165 degrees F.
• Better Homes & Gardens: 165°F in the breast and 175°F in the thigh.
• ThermoWorks: 157°F in the breast and 175°F in the thigh.

It is important to note that the temperature of the turkey will continue to rise by a few degrees after it is removed from the oven, a process known as carryover cooking. Therefore, it is recommended to take the turkey out of the oven when the temperature is a few degrees below the recommended temperature, and let it rest for at least 15-20 minutes before carving. During this time, the temperature will continue to rise and the juices will redistribute, resulting in a more flavorful and moist turkey.

To check the temperature of the turkey, use a digital, instant-read thermometer. Insert the thermometer into the thickest part of the turkey, making sure it is not touching the bone. Check the temperature in multiple locations, including the breast, thigh, and stuffing (if applicable), to ensure that the entire turkey has reached the recommended temperature.