Turkey Internal Temperature Guide
Know exactly when your turkey is done and where to check.
Safe Internal Temperature
165°F
74°C
USDA recommends all poultry reach a minimum internal temperature of 165°F (74°C).
Where to Check Temperature
Innermost part of the thigh
The thickest part, without touching the bone.
Innermost part of the wing
Fold the wing back and insert thermometer at the joint.
Thickest part of the breast
The deepest part of the breast meat.
If stuffed, check the stuffing center too
The center of the stuffing must also reach 165°F (74°C).
Temperature Reference
| Part | Temperature | Notes |
|---|---|---|
| Whole Turkey | 165°F / 74°C | All three check points |
| Turkey Breast | 165°F / 74°C | Thickest part of breast |
| Stuffing | 165°F / 74°C | Center of stuffing |
| Dark Meat (preference) | 175–180°F | Some prefer thighs slightly higher for tenderness |
Thermometer Tips
Use an instant-read thermometer — more accurate than oven-safe or pop-up indicators.
Don't touch bone — bone conducts heat and gives a false high reading.
Check early — start checking 30 minutes before estimated finish time.
Pop-up indicators are unreliable — they can pop early or late. Always use a thermometer.