Internal Temperature of Cooked Turkey

What Temperature Is Turkey Done? A Guide from My Kitchen to Yours

By the time the holidays roll around, I’m often the one family and friends turn to with that crucial question: What temperature is turkey done? It’s a small detail with big consequences. Undercook it, and it’s unsafe. Overdo it, and you’re left with something better suited for turkey jerky. Getting it just right is more than a point of pride — it’s essential.

Why Temperature Matters More Than Time

I’ve learned over the years that going by the clock alone doesn’t cut it when roasting a turkey. Ovens vary, birds differ in size, and stuffing changes everything. What really counts is internal temperature. You need to measure the internal heat of the turkey to ensure it’s both delicious and safe to eat.
The USDA recommends cooking turkey to 165°F (74°C) at the thickest part of the breast. For the thigh, the ideal temperature is slightly higher — around 170°F (77°C) — which helps render the connective tissue and keep the meat tender.

Where to Place the Thermometer

When I check for doneness, I always insert my meat thermometer into the thickest part of the breast and another in the inner thigh, making sure it doesn’t touch bone. Bone can give a false reading, so I’m careful. And if the turkey is stuffed, I check the center of the stuffing, too. That needs to hit 165°F as well to be considered safe.

Resting Is Not Optional

Once the turkey reaches its target temperature, I resist the temptation to carve it right away. I always let it rest for at least 20 to 30 minutes. Resting allows the juices to redistribute, making every slice moist and flavorful. If you’ve ever cut into a turkey and had a flood of juice run out, you know what I mean. That’s flavor you want to keep inside.

Use a Reliable Thermometer

I can’t emphasize enough how helpful a digital probe thermometer is. The kind that stays in the bird while it roasts and alerts you when it hits your target temperature has saved me more than once. If you don’t have one, even a simple instant-read thermometer works well — just be sure to test in the right spots.

Turkey Cooking Times

One of the most frequent questions I get — right after what temperature is turkey done — is how long turkey should cook. Here’s a simple breakdown:

Unstuffed Turkey at 325°F (163°C):

• Cook 13 to 15 minutes per pound (about 29 to 33 minutes per kilogram)
• Example: A 12-pound (5.4 kg) turkey takes around 3 hours

Stuffed Turkey at 325°F (163°C):

• Cook 16 to 17 minutes per pound (about 35 to 37 minutes per kilogram)

Important Note:

• These times are just estimates
• Ovens vary, and turkeys cook differently
• Always rely on internal temperature, not the clock, to know when it’s truly done

How to Defrost a Turkey

If you’re starting with a frozen bird, you’ll want to plan ahead. Defrosting a turkey properly is a time-consuming but critical part of the process. I’ve written a full article on how to defrost a turkey safely and efficiently, but here’s the quick version: thaw it in the refrigerator and allow 24 hours for every 4 to 5 pounds (1.8 to 2.3 kilograms). So, a 16-pound (7.25 kg) turkey needs about four days to fully defrost in the fridge.
If you’re in a hurry, there’s a cold water method, too — just be sure to change the water every 30 minutes. Whatever you do, don’t leave it on the counter. Safety first.

What Size Turkey Should I Choose?

Choosing the right size turkey depends on how many people you’re feeding and how much you love leftovers. If you’re wondering how much turkey per person is ideal, my rule of thumb is 1 to 1.5 pounds (0.45 to 0.68 kilograms) per person. So if I’m feeding 8 people, I look for a 10- to 12-pound (4.5 to 5.4 kg) bird. If you want extra for sandwiches or soup the next day (and let’s be honest, who doesn’t?), lean toward the higher end.
For larger gatherings, consider cooking two smaller turkeys instead of one giant bird. They’re easier to handle, cook more evenly, and give you more crispy skin to go around — always a win.

Types of Turkey

These days, the options in the poultry aisle go beyond just “frozen or fresh.” I often get asked about the different types of turkey, and here’s what I usually explain:

• Fresh: Never frozen below 26°F, these turkeys are ready to cook right away and often have a slightly better texture.
• Frozen: These are flash-frozen and require thorough defrosting, but they’re economical and just as tasty if handled properly.
• Organic: Raised without antibiotics or synthetic additives, organic turkeys can be more expensive, but some people notice a difference in flavor.
• Heritage: These old breeds have more dark meat and a deeper, more traditional turkey flavor. They cook faster and tend to be leaner.
• Self-basting: These have been injected with a saline solution or broth. I usually avoid them so I can control the seasoning myself.

No matter which you choose, knowing how to prepare it well is what makes the difference on the plate.

Final Thoughts

So, what temperature is turkey done? Aim for 165°F in the breast, 170°F in the thigh, and make sure any stuffing is equally safe. With the right thermometer and a little patience, it’s hard to go wrong. Cooking turkey doesn’t have to be stressful. Follow the numbers, and you’ll be carving into a perfectly juicy bird every time.
For more tips on cooking meats to safe internal temperatures, check out my other guides and recipes across the site. And don’t forget to follow us on social media where I share helpful cooking tricks and behind-the-scenes kitchen moments.