Quick Answer
The ideal internal temperature for a whole roasted turkey is 165°F. The breast meat should register 165°F and the thigh meat should reach 175°F. These temperatures are recommended by the USDA to ensure the turkey is fully cooked and safe to eat.
Safe Cooking Temperatures
Here are the recommended safe minimum internal temperatures for turkey according to the USDA:
| Turkey Part | Safe Minimum Internal Temperature |
|---|---|
| Whole turkey | 165°F |
| Breast | 165°F |
| Thigh | 175°F |
These temperatures destroy any potentially harmful bacteria that may be present in poultry.
Why 165°F for the Breast?
The breast meat on a turkey cooks faster than the legs and thighs. The breast can easily dry out and become overcooked if the turkey is cooked beyond 165°F. The USDA recommends removing the turkey from the oven when the breast reaches 165°F, even if the thighs are not yet at 175°F. The thighs will continue cooking as the turkey rests.
How to Tell When Turkey is Done
Using an instant-read meat thermometer is the most reliable way to determine doneness. Insert the probe into the thickest part of the breast and thigh, without touching any bones.
If you don’t have a meat thermometer, there are a few other ways to check if the turkey is thoroughly cooked:
- The juices should run clear when you pierce the turkey, not pink.
- The thighs should feel loose when wiggled.
- The meat near the bone of the thigh should not be pink when sliced.
However, a meat thermometer is still recommended for the most accurate reading.
Carryover Cooking
The internal temperature of the turkey will continue rising 5-10°F during the resting time after removing it from the oven. This carryover cooking allows the thighs to finish cooking without overcooking the breast.
Let the turkey rest 20-30 minutes before carving to allow the juices to redistribute evenly. Tent it loosely with foil to keep warm.
Key Takeaways
- Cook whole turkey to 165°F internal temperature.
- Breast should reach 165°F, thighs 175°F.
- Use a meat thermometer for the most accurate reading.
- Let turkey rest 20-30 minutes before carving.
Conclusion
Cooking your HoneyBaked turkey to the proper internal temperature is crucial for food safety and optimal texture. Use a meat thermometer to check the temperature in the breast and thigh. Cook the breast to 165°F and thighs to 175°F. Let the turkey rest before carving so the juices can redistribute. Following these simple guidelines will ensure your turkey is perfectly cooked and ready to enjoy!