The recommended temperature for cooking a turkey is 165°F (75°C) . This temperature ensures that the turkey is safe to eat and that any harmful bacteria, such as salmonella, are destroyed. It is important to check the temperature in multiple locations, such as the thigh and breast, to ensure that the entire turkey has reached the correct temperature. It is also recommended to use a digital, instant-read thermometer for the most accurate results. When taking the temperature, be sure to avoid touching any bones, as this can give a false reading. Once the turkey has reached the recommended temperature, it is safe to take it out of the oven and let it rest before carving.