Cooking turkey to perfection is an art. While the white breast meat should be tender and juicy, the legs and thighs or dark meat require a different approach to achieve the same delicious results. Finding the right temperature for dark meat turkey ensures it turns out moist, full of flavor, and cooked through safely.
After years of trial-and-error learning how to properly roast a turkey, I’ve discovered the ideal temperature for dark meat that results in the best possible flavor and texture. In this article, I’ll share everything I’ve learned about getting your holiday bird’s legs and thighs perfectly cooked.
Why Temperature Matters for Dark Meat
Dark meat contains more fat and collagen than white breast meat. These components break down at higher temperatures to keep the meat juicy and impart flavor Dark meat cooked to the same 165°F as breast meat often turns out unpleasantly dry and tough
Poultry should always reach 165°F minimum to eliminate bacteria. But dark meat turkey needs to go beyond that threshold to reach its full potential.
I find temperatures between 175-185°F yield the most succulent, tasty dark meat. The extra heat melts connective tissues and crisps the skin beautifully without drying it out.
How to Tell When Dark Meat Turkey is Done
Color is not a good indicator of doneness, but a meat thermometer provides an accurate reading. To test dark meat, insert the thermometer into the thickest part of the thigh without touching bone.
- 160-165°F – Juices will run pink but meat is technically safe to eat
- 170-175°F – Juices run clear, meat is very moist and tender
- 180-185°F – Skin is deeply browned and crispy, meat is fall-off-the-bone tender
The USDA recommends a minimum of 165°F for all turkey meat. For the best flavor and texture, I cook legs and thighs to 175°F. At this temperature, the meat practically melts in your mouth.
Tips for Cooking Dark Meat to Perfection
Achieving the ideal temperature in dark turkey meat while keeping the breast tender requires precision. Here are some tips to cook dark meat perfectly without overdoing the breast.
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Brine the bird – Brining keeps meat incredibly moist and well-seasoned. A saltwater brine infuses flavor while retaining juices.
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Roast at a low temp – Cook the turkey at 300-325°F to prevent the delicate breast meat from drying out.
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Shield the breast – Drape foil over the breast during the last 45-60 minutes so it doesn’t overcook as the dark meat finishes.
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Let it rest – Allow the turkey to rest at least 30 minutes before carving so juices redistribute. The temperature will rise 5-10 degrees during this time.
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Go thighs only – For easiest cooking, roast just turkey thighs and legs to your desired temp without worrying about the breast.
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Fry it – Deep frying is a foolproof way to achieve tender, fully-cooked dark meat. Just lower the turkey in slowly and fry at 350°F.
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Spatchcock it – Flatten the bird so it roasts evenly. The cavity can be stuffed after spatchcocking.
Recipes for Perfectly Cooked Dark Turkey Meat
Here are a few of my favorite preparation methods to try for flawlessly cooked flavorful turkey legs and thighs:
Herb-Brined Turkey Thighs – An aromatic brine makes these oven-roasted thighs extra juicy. Cook to 175°F for the best texture.
Barbecue Turkey Legs – Coated in a sticky homemade barbecue sauce, these grilled turkey legs are finger-licking good. Grill until 180°F for crispy skin.
Thai Turkey Thighs – Marinated in Thai spices and pickled ginger, then roasted, these tasty thighs pair great with rice. Cook to 175°F.
Crispy Skinned Turkey Thighs – Browned in a skillet then roasted, the skin gets super crispy. Roast at 400°F until 185°F for the ultimate crunch.
No matter which preparation you choose, following these guidelines for temperature will ensure your holiday turkey’s dark meat is a delectable addition to any feast. With the satisfaction of perfecting your cooking technique, your guests will be grateful and amazed at your culinary prowess.
To really solve this dilemma, bring out the poultry shears
Sharma and López-Alt agree that the best way to fix this white meat-dark meat temperature conundrum is to ditch the idea of serving a whole turkey and chop up your bird instead. While it may sound sacrilegious to those who cling to a Norman Rockwell-vision of a Thanksgiving feast, its actually the key to a better bird.
There are a few ways to go about this: If youve got the skills and tools, you can cut your turkey yourself using a technique called spatchcocking — thats where you remove the backbone so the bird lays flat. (Heres a helpful how-to from López-Alt.)
Or, if you want to skip the hassle, just ask the butcher to spatchcock the bird for you when you buy it. Sharma notes you can also just buy the turkey cut up in parts.
The whole goal, really, is to get all the turkey parts to lay flat, so the breast and turkey legs and thighs all get the same amount of heat at the same time. The thighs and legs are relatively thin compared with the bulky breast, so they will cook faster. Which is what you want, because that dark meat is going to hit 175 degrees or so just as the breast is getting up to 150 degrees. “So it works out perfectly,” López-Alt says.
Hack the temperature rules for a juicier bird
For food safety, the U.S. Department of Agriculture recommends cooking turkey to an internal temperature of 165 degrees. But at that temperature, López-Alt notes, breast meat will dry out. “Food safety is actually about temperature and time,” he explains. While youll kill a bunch of bacteria instantaneously if you cook your turkey to 165 degrees, you can wipe out the equivalent amount of bacteria a little more slowly at 150 degrees — as long as your turkey breast remains at that temperature for at least 3.7 minutes.
Just make sure to let the bird rest before serving it. And make sure to use a food thermometer — dont rely on just a minutes-per-pound chart, López-Alt says.
Turkey Tips – White Meat vs. Dark Meat in Your Turkey
FAQ
Is turkey done at 165 or 180?
What temperature do you cook turkey dark meat?
Is dark meat done at 165?
Is it better to cook turkey at 325 or 350?