The internal temperature of a turkey is an important factor in determining whether it is safe to eat and whether it is cooked to the desired level of doneness. Here are the recommended temperatures for a whole turkey:

• Butterball: 180°F in the thigh, 170°F in the breast, and 165°F in stuffing.
• Food Network: 165°F in the thickest part of the turkey.
• Allrecipes: 165°F in the thickest part of the turkey.
• 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.
• Serious Eats: 165°F in the thickest part of the turkey.

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, so it is recommended to take it out of the oven a few degrees below the desired temperature and let it rest for at least 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist turkey. To check the temperature of the turkey, use a digital, instant-read thermometer inserted into the thickest part of the meat without touching the bone.