What is the Safe Internal Temperature for Cooking Turkey?
Learn the safe cooking temperature for turkey to ensure it's delicious and safe to eat.
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A turkey is safely cooked at an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the bird, typically the thigh and breast, avoiding the bone. Cooking it to this temperature ensures that harmful bacteria are eliminated, making your turkey safe to eat.
FAQs & Answers
- How do I know when my turkey is done? Use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C) in the thickest part.
- What happens if I cook turkey to a higher temperature? Cooking turkey above 165°F can result in dry meat, so it's best to monitor the temperature closely.
- Can I rest my turkey after cooking? Yes, allowing your turkey to rest for at least 20 minutes after cooking helps juices redistribute for a moister turkey.
- What should I do if I don't have a meat thermometer? While a thermometer is recommended, you can check for doneness by ensuring the juices run clear and the meat is no longer pink.