What Temperature Should Turkey Thighs Be When They’re Done?

Turkey thighs are a delicious, flavorful, and easy to cook cut of meat Whether you’re roasting them for Thanksgiving dinner or grilling them on the barbecue in the summer, getting the temperature just right is key to perfectly cooked turkey thighs But what exactly is the ideal internal temperature for turkey thighs to reach when they’re finished cooking? Let’s take a closer look.

Why Proper Temperature Matters

Cooking turkey thighs to the proper internal temperature is important for two reasons food safety and taste

First and foremost, you want to ensure any harmful bacteria is eliminated. Poultry needs to reach an internal temperature of 165°F as measured by a food thermometer in order to be safe to eat. Going below this runs the risk of bacterial growth.

The second reason proper temperature matters is for the best flavor and texture. Turkey thighs cooked too long end up dry and tough. You want them cooked through but still juicy. Getting them to the ideal temperature results in turkey thighs that are moist, tender and full of flavor.

Checking Temperature

The only way to accurately determine the internal temperature of turkey thighs is to use a food thermometer. You can’t rely on appearance or cooking times alone.

To check the temperature, insert an instant-read thermometer into the thickest part of the thigh, taking care not to hit the bone. Check temperature in a couple different spots to confirm even cooking.

For whole turkey legs or bone-in thighs, check where the thigh meat meets the body. The minimum temperature you’re looking for is 165°F.

Ideal Internal Temperatures

• 165°F – This is the USDA recommended minimum safe temperature for poultry. Turkey thighs cooked to 165°F will be safe to eat but on the drier side.

• 170°F – Turkey thighs cooked to 170°F will be moist and fork-tender. This is ideal if you like your turkey thoroughly cooked but still juicy.

• 175°F – For very tender and juicy turkey thighs, cook to 175°F. The meat will be slightly pink but fully cooked.

• 180-185°F – Temperatures exceeding 180°F result in very well done turkey thighs. They’ll be dry rather than juicy at this point.

So the ideal finish temperatures for juicy, flavorful turkey thighs ranges between 170-175°F. Thighs cooked to within this range will be moist and tender with a nice rosy glow.

Cooking Tips

To hit the ideal temperature ranges for tender turkey thighs, keep these tips in mind:

• Brine the thighs before cooking for added moisture and flavor. A saltwater brine works well.

• Roast bone-in, skin-on thighs at 300-350°F, checking temperature after 30 minutes. Expect total cook time of 45-60 minutes.

• For boneless thighs or turkey cutlets, bake at 400°F for 15-25 minutes until 170°F.

• Grill over medium-high heat for 8-12 minutes per side, checking often.

• For pan-seared thighs, use medium-high heat for 4-6 minutes per side.

• Let thighs rest 5-10 minutes before serving for juicier meat.

• Take thighs out of the oven or off the grill when they’re 5°F below your target temperature since they’ll continue cooking.

Is It Done? Visual Cues

While a thermometer is best for an accurate reading, you can also check for visual signs of doneness:

• The meat has turned opaque and is white throughout with no traces of pink.

• Juices run clear when pierced with a knife or fork.

• The thigh moves freely in the hip joint if still attached.

• The meat has started to pull away from the bone.

If you see any red or pink juices, the thighs likely need more time. Continue cooking until juices run clear and meat reaches the ideal temperature.

Common Mistakes

It’s easy to over or undercook turkey thighs if you aren’t careful. Here are some common mistakes to avoid:

• Not taking temperature – This leads to guessing doneness and thighs that are under or overcooked.

• Cooking at too high a temp – Cooking over 400°F often leads to dry, overcooked meat.

• Not brining – Skipping the brining step means drier, less flavorful turkey.

• Overcooking – Be careful not to let thighs go over 180°F or the meat turns tough.

• Not letting rest – Juices spill out without a proper rest time of 5-10 minutes.

As long as you monitor temperature, thighs shouldn’t dry out. You’ll be rewarded with tender, succulent meat when you nail the ideal finish temperature.

For the best results when cooking turkey thighs, target an internal temperature between 170-175°F and use a food thermometer for accuracy. This guarantees thighs that are cooked through, safe to eat, and deliciously juicy. While the minimum safe temperature is 165°F, thighs are dry at this point. For ideal taste and texture, cook to between 170-175°F. With the right temperature, your turkey thighs will be perfectly done.