Turkey Internal Temperature
165°F 74°C
USDA safe minimum
For whole turkeys, breasts, legs, ground turkey and stuffing cooked inside the bird. Check the thickest part of the inner thigh.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| Whole turkeyCheck thigh, wing and breast | 165°F 74°C |
|---|---|
| Breast | 165°F 74°C |
| Thighs and drumsticksMore tender at 175°F and up (culinary) | 165°F 74°C |
| Ground turkey | 165°F 74°C |
| Stuffing (center) | 165°F 74°C |
How to check
- Check the thickest part of the inner thigh, without touching bone.
- Also check the innermost wing and the thickest part of the breast. All must read 165°F.
- If stuffed, the center of the stuffing must reach 165°F. Let the bird stand 20 minutes before carving.
How long will it take?
At 325°F, a 14 to 18 lb turkey takes about 3¾ to 4¼ hours unstuffed, per USDA. See the turkey cooking time chart for every weight from 8 to 24 lb.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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