Is Turkey Done at 165°F or 180°F? Here’s How to Know for Sure

Cooking the perfect turkey can be intimidating. With so much time and effort going into your holiday bird, you want to make sure you nail it. One of the biggest questions roasters face is: should I cook my turkey to 165° or 180°F? I’m here to clear up the confusion so your turkey turns out juicy and delicious every time.

Why 165°F for Turkey is Considered Safe

According to the USDA, turkey is safe to eat once it reaches an internal temperature of 165°F. At this point, any potentially harmful bacteria has been killed off.

Poultry contains more natural bacteria than other meats. Chicken and turkey especially can harbor Salmonella. Cooking to 165°F destroys these pathogens, making the turkey safe to consume

Going by temperature rather than time ensures the turkey is fully cooked. Even if you calculate the minutes per pound correctly, differences in ovens and turkey shapes mean the time can vary. A meat thermometer takes the guesswork out.

Should You Cook Turkey to 180°F?

You may see some recipes call for cooking turkey to 180°F However, this is not required for safety 180°F is overcooking for the white breast meat, causing it to dry out.

The dark meat of the legs and thighs can technically handle a higher temperature of 180°F without drying out. But the breast needs to come out at 165°F for the best texture.

The Difference Between White and Dark Turkey Meat

Turkey breast is white meat while the legs and thighs are dark meat. The main difference is dark meat has more fat, connective tissue, and myoglobin that allow it to stay moist when cooked longer.

White breast meat is leaner with less connective tissue. It dries out quickly if brought past 165°F. For juicy, tender turkey, remove the breasts at 165° while letting the legs and thighs go to 180°F if desired.

Should You Cook Stuffing to 165 or 180°F?

Any stuffing cooked inside the turkey must reach 165°F, even if the turkey is removed from the oven at a lower temperature. The stuffing needs time for the interior to heat through since it’s insulated by the turkey.

Check the temperature of the stuffing in the thickest part of the bird. If it’s not yet 165°, transfer to a casserole dish to finish cooking while the turkey rests.

Tips for Roasting Turkey Perfectly to 165°

Follow these tips for cooking your turkey flawlessly to a safe 165°F:

• Brine the turkey in saltwater overnight to infuse moisture and flavor. Rinse and pat dry before roasting.

• Cook stuffing in a casserole dish during the last hour to ensure it gets hot enough.

• Place an oven-safe meat thermometer in the thickest part of the breast and thighs.

• Use a roasting rack to allow air circulation for even cooking.

• Roast at 300-325°F to prevent burning the skin before the interior is done.

• Baste with broth every 30 minutes to prevent the skin drying out.

• Tent the turkey loosely with foil if the skin is browning too fast.

• Let the turkey rest 20 minutes before carving to allow juices to redistribute.

How to Tell When Turkey is Done Without a Thermometer

It’s always best to rely on an instant-read meat thermometer for accuracy. But if you’re in a pinch, here are some visual signs your turkey is cooked to 165°F:

• The juices run clear when you pierce the thigh with a fork or skewer. (Don’t rely on color since myoglobin can cause a pink tinge).

• The drumsticks wiggle freely.

• The meat between the leg and breast feels very hot to the touch.

• A skewer inserted into the thickest part feels hot when touched to your lip.

What Temperature Should You Remove Turkey From the Oven?

For ideal juicy meat, remove the turkey when the breast reaches 160°F and the thighs hit 165°F. As it rests, the temperature will coast to 165°F throughout.

Going by the breast temp prevents overcooking the lean white meat. The thighs can cook to 165°F in the residual heat while resting.

Probe thermometers in both the breast and thigh to monitor different temperatures. Cook until the lowest reading is 160°F then let carryover cooking finish it off.

Why You Might See Pink Turkey Meat When Done

Don’t panic if your properly cooked turkey has pink juices or reddish meat. The protein myoglobin causes a pink hue even when the turkey reaches a safe temperature.

Pink juices alone don’t mean the turkey is undercooked. Use a thermometer to be sure it’s reached 165°F or higher before serving. As long as the temperature is accurate, color is not a reliable indicator of doneness.

The Takeaway on Turkey Temperatures

For safe, juicy turkey, roast until the breast reaches 160-165°F and the thighs reach at least 165°F. Cook any stuffing to 165°F as well. Letting the bird rest allows the temperature to evenly distribute.

Now that you know the ideal target temperatures, you can roast the perfect turkey! Rely on an instant-read thermometer for the best results every time.