How to cook a turkey? Don’t waste your time with other posts. Here’s the plain truth: The secret to perfect turkey is proper control of turkey temperature. And that’s our jam. Use whatever recipe you like—deep-fry it, smoke it, roast it, whatever. But neglect these fundamental principles at your own peril!.
Turkey Doneness Temp: 157°F (69°C) in the breast—not 165°F!, and 175°F (79°C) in the thigh for moist turkey. (USDA charts here or read more below to see why this is safe. ).
Turkey breast is a tasty and versatile cut of meat that can be the star of everything from weeknight dinners to holiday feasts. But cooking turkey breast just right, so that it turns out juicy and tender and not dry or undercooked, depends entirely on hitting the target temperature.
So at what temperature is turkey breast perfectly cooked and safe to eat? Read on for the precise internal temp, how to accurately measure it, and tips to help you nail it every time Consider this your guide to flawless turkey breast success!
Why Temperature Matters for Turkey Breast
Temperature is key for turkey breast for a few important reasons:
- Ensures food safety and eliminates bacteria
- Results in ideal texture – neither under nor overcooked
- Allows you to gauge doneness since color varies
The only foolproof way to confirm any meat like turkey breast is fully cooked is to test the internal temperature. Appearance and cook times can be misleading.
What is the Safe Minimum Internal Temperature?
According to the United States Department of Agriculture (USDA), the safe minimum internal temperature for turkey breast is 165°F.
At this temperature and above, any potentially harmful bacteria are killed off. Below 165°F, bacteria can survive and pose a foodborne illness risk.
For optimum texture, juiciness and flavor, turkey breast is considered perfectly done between 165-170°F.
How to Accurately Measure Turkey Breast Temperature
To determine if your turkey breast has reached the ideal internal temp, you’ll need a good instant read thermometer. Here’s how to use it:
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Insert thermometer into the thickest part of breast, avoiding bone.
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Make sure the probe is in the center, not touching fat or pan.
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Read display quickly when it stops fluctuating.
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Test temperature in multiple spots for accuracy.
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Clean thermometer properly between uses.
Follow these steps and your turkey breast temperature readings will be right on target.
Helpful Turkey Temperature Tips
Use these handy tips to further turkey breast temperature success:
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Let turkey rest 5-10 minutes before carving for the temp to rise slightly.
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Meat will continue cooking even off heat so don’t overshoot 165°F.
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For bone-in, aim probe towards the bone which cooks slower.
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Double check thinner ends which can overcook faster.
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Don’t rely only on appearance – use a thermometer for precision.
Common Turkey Breast Temperature Questions
If you’re new to cooking turkey breast, chances are you have some temperature-related questions. Here I’ll cover some of the most frequently asked:
Is turkey breast safe at 160°F?
No, 160°F is too low for safe turkey consumption. Turkey breast should reach a minimum of 165°F internal temperature. When in doubt, keep cooking until it hits 165°F.
Do I need to let turkey rest before checking temp?
No, you can test temperature right out of the oven or off the grill. Letting it rest just helps the temp to continue rising a bit.
What if my turkey breast is 170°F? Is it overdone?
Not at all! 170°F is within the ideal finished temperature range for tender, juicy turkey breast. Somewhere between 165-170°F is perfection.
Can I still eat turkey breast below 165°F if I just sear the outside?
Absolutely not. The inside still needs to reach 165°F even if the exterior is browned. Cook until the inner temperature hits 165°F minimum for food safety.
Why is my thermometer reading varying temps in the breast?
It’s common to get slightly varied readings if checking multiple areas. Go by the lowest temp and keep cooking until it’s 165°F+ everywhere.
Take the temperature guesswork out of cooking turkey breast by always using an accurate digital thermometer. In no time, you’ll be serving up perfectly cooked, juicy and delicious turkey breast every time!
HOW TO TRACK CARRYOVER COOKING DURING THE REST
When you’re sure the turkey has reached its pull temperature of 157°F (69°C), take it out of the oven or smoker.
If you have a ChefAlarm or Smoke alarm thermometer from ThermoWorks, leave the probe in place, and the alarm thermometer will record the maximum temperature reached by the internal meat of the turkey during the rest.
It’s best to let your turkey rest at room temperature for 30 minutes. The ChefAlarm has a built-in timer for this.
Check the ChefAlarm or Smoke’s Max temperature reading to see what your turkey’s final resting temperature was. Even if your turkey didn’t reach 165°F (74°C), it only needs to be held for 25. It only takes 6 seconds at 160°F (71°C) to reach the same level of food safety, which the USDA calls a 7-log reduction in pathogens.
If you want your turkey skin to stay crispy, keep the turkey uncovered during the rest. If you need to keep the turkey warm in an oven set to 150°F (66°C) for more than 30 minutes before serving, Leave your alarm thermometer probe in place and track the internal temperature while you wait.
PART 4: WHERE TO PLACE THE THERMOMETER PROBE
The thermometer should not stick straight up out of the turkey breast, which is what most “How to Cook Turkey” posts show. Different temperatures “gradients” in a turkey breast while it cooks follow the shape of the breast, which is long and flat (think of a chicken breast).
Pushing a probe vertically through the top means you are cutting across those gradients. That’s the right way to make sure the bird is done, but if you want to keep track of the temperature, we suggest following the breast’s shape and inserting the probe horizontally, parallel to the baking tray. This will make it more likely that you place the sensor in the “thermal center” of the breast.
Hold the probe up to the turkey breast to get a sense of how far the tip should be pushed into the breast to reach the center. Press down on the outside of the turkey with your other hand about where you think the probe will reach.
From near the neck cavity, insert the probe laterally, parallel to the cutting board or pan, up to your fingers. Pinch the probe with your other hand.
The probe’s tip should be about 1/2 to 1 inch (1. 3 to 2. 5 cm) from the internal cavity of the bird to avoid touching the bone. You can move the probe tip around inside the turkey breast and use your other hand to make sure it’s close to the middle of the breast.
If you have a second probe, put it deep into the thigh, between the turkey’s leg and body. If you hit bone, pull the probe tip back half an inch.
Set the alarm thermometers high alarm to 157°F (69°C) in the breast. It’s important to set the high alarm for the second probe in the thigh meat to 175°F (79°C) if you have one.
If you have a cooking alarm thermometer, you can check the temperature inside your turkey from the counter. Wait until the alarm goes off before opening the oven or smoker to let the hot air out.
When the alarm sounds, it’s time to verify the doneness of your turkey.
What temperature does a cooked turkey breast need to be?
FAQ
Is turkey done at 165 or 180?
Is turkey breast ok at 160?
Is it better to cook a turkey breast at 325 or 350?
What temperature do you pull turkey breasts at?
What temperature should a turkey breast be?
This will also keep the skin from becoming too brittle — or worse, burnt. To ensure a safe and satisfying meal, the goal is for the turkey’s internal temperature to reach 165 degrees Fahrenheit. This is the ideal reading for both the breast and thigh meat, as Rapone suggests. A trusty meat thermometer is crucial for accuracy.
What temperature should a turkey breast be removed from the oven?
It is important to note that the internal temperature of the turkey breast will continue to rise after it is removed from the oven. So, it is important to remove the turkey breast from the oven when the internal temperature reaches 160 degrees Fahrenheit. The turkey will continue to cook and reach 165 degrees Fahrenheit as it rests.
How long do you cook a turkey breast at 165 degrees?
Pour the wine into the bottom of the roasting pan. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil.
How do you cook a turkey breast in the oven?
Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F.