USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.
- USDA safe minimum
- 165°F74°C internal temperature
- Rest time
- NoneNo rest required
- In Celsius
- 74°CSame safe minimum
- Check with
- ProbeA food thermometer, not color
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Safe temperature for turkey
USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.
When to take it off the heat
ThermoWorks suggests pulling whole birds 10-12°F below target and letting carryover finish; USDA's standard is 165°F throughout, so confirm after resting. FSIS advises letting the turkey stand 20 minutes before carving.
Where to put the thermometer
Check the innermost part of the thigh and wing and the thickest part of the breast; for stuffed birds also check the center of the stuffing (USDA FSIS).
Questions people ask
What temperature is turkey done?
165°F in the innermost thigh, the wing and the thickest part of the breast, per USDA.
How long should turkey rest?
USDA FSIS recommends letting it stand about 20 minutes so juices set and carving is easier.
What temp to cook turkey?
USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.
What temp is turkey done?
USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.
What should the temperature of a turkey be internal?
USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.
What temp should turkey be?
USDA: cook whole turkey and turkey breast to 165°F (74°C), checking the innermost thigh, wing and thickest breast. Let the bird stand 20 minutes before carving.