What is the Temperature of a Fully Cooked Turkey?

Cooking the perfect turkey can seem daunting, but knowing the right internal temperature is key. When the turkey reaches 165°F you’ll know it’s safely cooked through while still being juicy and flavorful.

Why Temperature Matters

Measuring the internal temperature is the only reliable way to determine doneness for poultry. Appearance and cooking times serve as useful guides, but a thermometer gives you an exact reading that eliminates guesswork.

The safe minimum temperature for cooked turkey is 165°F, as recommended by the United States Department of Agriculture. At this point, any potential bacteria has been killed, and the meat is safe to eat.

Shooting for 165°F prevents you from overcooking the turkey into an undesirable hockey puck Going above this temp may dry out the delicate breast meat

So let’s look at the best practices for accurately checking turkey temperature

Using a Food Thermometer

A food thermometer is essential for roasting turkey. The old-fashioned dial thermometers are inexpensive and easy to find. But I highly recommend using an instant-read digital thermometer for the best accuracy.

To check temperature, insert the thermometer probe into the thickest part of the turkey breast and thigh, avoiding the bone. Make sure to get it into the center of the meat.

For whole turkeys, aim for the crease between the breast and thigh. Insert the probe perpendicular to the body.

With an instant-read, you’ll get the internal temp reading within seconds. Make sure it’s at least 165°F in both breast and thigh before removing the turkey from the oven.

If using a dial thermometer, keep it in the turkey the entire time. It will alert you when the inner temp hits 165°F.

Why Check Both Breast and Thigh

Since white and dark meat cook at different rates, you need to measure the temperature in both the breast and thigh areas.

The breast will be done first since white meat cooks faster. If going solely by the breast temp, the darker thigh meat may still be undercooked.

The thigh area contains more connective tissue and takes longer to heat up. Check here to ensure the deepest part of the turkey reaches a safe 165°F.

Don’t forget to also use a thermometer to check the center of the stuffing for a minimum 165°F temperature.

Let It Rest Before Carving

Once the turkey registers 165°F in the breast and thigh, remove it from the oven and let it rest for 20-30 minutes.

This resting period allows the juices to be reabsorbed back into the meat. If you carved right away, the turkey would dry out from all the escaping juices.

As the turkey rests, the internal temperature will continue rising 5-10 degrees to around 170-175°F. This extra heat ensures any bacteria are destroyed and the turkey is cooked through.

So pull the turkey when it hits 160-165°F, then let the temp max out during resting for the juiciest results.

Cook to a Higher Temperature?

Some sources recommend cooking turkey to 180°F for added safety. But temperatures above 165°F will cause noticeable dryness, especially in the lean breast meat.

The collagen and fat in the legs and thighs allow them to stay moist at higher temperatures. But the breast dries out quickly as the temperature climbs.

165°F hits the sweet spot between safety and maintaining juicy, tender texture. Turkey cooked properly to this temp poses minimal risk when handled safely before and after cooking.

Now let’s go over some turkey temperature troubleshooting…

What if the Turkey is Undercooked?

If your turkey is below 165°F in both breast and thigh when tested, it needs more time in the oven.

Double check the temperature by inserting the thermometer into multiple areas to confirm. If still under, put the turkey back in the oven uncovered to brown and finish cooking.

Test again in 15 minute intervals until the breast and thigh both reach minimum 165°F. The thigh may need up to 175°F for the deepest meat to finish.

Undercooked poultry can harbor dangerous bacteria. Don’t take any risks by serving turkey below 165°F. Cook until properly heated to destroy any potential pathogens.

What if the Turkey is Overcooked?

An overcooked turkey will be dry and tough throughout. Unfortunately, there’s no way to reverse the drying effects of prolonged overcooking.

If the breast temp is above 175°F or so, the white meat will turn leathery and unpleasant. You may find the darker thigh meat fares better, but the bird overall will be past ideal doneness.

Your best bet is to remove any salvageable pieces of the breast, thigh, or leg meat and use them for soups, sandwiches, casseroles and other turkey recipes. Don’t try to eat the turkey as is if the meat is clearly dried out.

Next year, use a thermometer to pull the turkey right at 165°F for juicy results! Adding broth and gravy can help slightly improve dried meat.

Perfectly Cooked Turkey = 165°F

Learning to check turkey temperature will help you turn out perfectly cooked holiday birds year after year. Invest in a good digital instant-read thermometer for the best accuracy.

For optimal safety and texture, cook the turkey until the breast and thighs both reach an internal temperature of 165°F.

Be sure to let the turkey rest 20-30 minutes before carving. This allows the juices to redistribute and the inner temp to max out above the safe 165°F minimum.