The United States Department of Agriculture (USDA) recommends that turkey meat should be cooked to an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat. At this temperature, harmful bacteria, such as salmonella and campylobacter, are killed, reducing the risk of foodborne illnesses.
It's crucial to use a reliable meat thermometer to check the internal temperature at the thickest part of the turkey, away from any bones. Avoid relying solely on the color of the meat or the appearance of the juices, as they may not always indicate if the turkey is fully cooked to a safe temperature. The thermometer reading should reach 165°F (74°C) in multiple spots to ensure that the entire turkey is thoroughly cooked.
Remember to allow the turkey to rest for a few minutes after cooking, as the internal temperature may continue to rise slightly during this time due to residual heat. This resting period also helps the juices redistribute throughout the meat, resulting in a moister and more flavorful turkey.