The safe internal temperature to cook a turkey for safe eating is 165°F (74°C). This temperature applies to the whole turkey, including the thickest part of the breast and the stuffing if it is cooked inside the bird. Using a calibrated food thermometer to check this temperature is essential rather than relying on the color of the meat alone. Cooking to 165°F ensures the instant destruction of harmful bacteria, making the turkey safe to eat.

Some sources note that dark meat may be cooked to slightly higher temperatures, like 170-175°F, for taste preferences, but 165°F is the minimum safe temperature. Letting the turkey rest after cooking also helps ensure even heat distribution.

In summary, cook the turkey until the internal temperature reaches at least 165°F (74°C) measured with a thermometer in the thickest breast or the inner thigh for safety.