The recommended internal temperature for cooking a turkey is 165°F (74°C) in the thickest part of the bird, which is usually the breast. This ensures that the turkey is safe to eat. It's important to use a meat thermometer to check the internal temperature, and the thermometer should not touch the bone for an accurate reading. Additionally, the turkey should be allowed to rest for at least 15-30 minutes after cooking to allow the juices to redistribute. This will help ensure that the turkey is juicy and flavorful