The internal temperature of a turkey should reach a minimum of 165°F (74°C) in the thickest part of the bird, which is usually the thigh, to be considered safe to eat. However, some sources recommend taking the turkey out of the oven at 160°F (71°C) if using a calibrated instant-read thermometer. It is important to insert the meat thermometer close to, but not touching, the thigh bone. Additionally, it is recommended to let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.