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. ).
You’ve got a big beautiful turkey in the oven for the holidays, but one question still lingers – when can you call it officially done? 165°F? 180°F? Some other magic number? I’m clearing up the confusion once and for all on what temperature means your turkey is safe to eat.
Cooking times are estimations, sizes vary, and ovens differ, so temperature is the only foolproof way to confirm your turkey is fully cooked. The experts provide recommended internal temperatures, but there’s still debate on whether 165°F or 180°F is ideal doneness.
In this article, I’ll cover
- USDA recommended turkey temperatures
- Why 165°F and 180°F are both suggested
- What each temperature indicates
- How to accurately take the temperature
- Signs your turkey is done besides temperature
Let’s settle the debate on turkey doneness temperatures!
USDA Recommended Minimum Turkey Temperatures
The US. Department of Agriculture (USDA) provides the authority on safe cooking standards for meats.
According to USDAFoodSafety.gov, a whole turkey is safely cooked to a minimum internal temperature of:
- 165°F in the thickest part of the breast
- 165°F in the innermost part of the thigh
- 165°F in the innermost part of the wing
So the USDA confirms that 165°F is an acceptable minimum temperature for turkey doneness. But why do some still say 180°F?
Why 165°F and 180°F Are Both Recommended
You’ll notice that many cooks, recipes, and experts recommend taking the turkey to higher temperatures like 170°F or 180°F, even though the USDA says 165°F is safe.
Here’s why both temperatures are suggested:
165°F
- USDA certified minimum safe temperature
- Turkey at this temp is technically safe to eat
- But may still have a slight pink color
180°F
- Higher temperature kills more bacteria
- Turkey will have no pink color at this temp
- Ensures ideal texture
So while 165°F hits the minimum safety threshold, 180°F provides an extra buffer especially for peace of mind around the holidays. Let’s look closer at what happens to the turkey at each temperature.
What Temperature Indicates Turkey Doneness
Here is what you can expect from a turkey cooked to 165°F compared to 180°F:
165°F Turkey
At 165°F:
- Salmonella and other bacteria are killed
- Meats begin separating from bones
- Turkey is safe to consume per USDA standards
- May have a slight pink color in joints
180°F Turkey
At 180°F:
- Any lingering bacteria are destroyed
- Collagen and fat breakdown is complete
- Meat pulls cleanly from the bone
- No pink color remains
- Can feel firm to the touch
The 15° difference between 165°F and 180°F has a noticeable impact on texture, collagen breakdown, and visual color while providing an extra layer of bacteria kill.
How to Properly Take the Turkey’s Temperature
To confirm your turkey has reached the optimal minimum internal temperature:
-
Use an instant-read meat thermometer
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Insert 2-2.5 inches deep into thickest part of breast
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Don’t hit the bone – stay close to it
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Check temperature in a few locations
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Verify at least 165°F in breast, thigh, and wing
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Aim for 180°F for best texture and visual appeal
Follow these tips for the most accurate temperature readings. Don’t rely on time alone to indicate doneness.
Additional Signs Your Turkey is Done
Along with hitting the target temperature, watch for these cues that your turkey is fully cooked:
- Drumsticks wiggle easily
- Meat pulls cleanly from bones
- Thigh juices run clear (not pink)
- Aromas are irresistible
Once the temperature and these signs align, you can finally carve into that golden bird!
Enjoy the Perfectly Cooked Turkey
For the juiciest, most flavorful holiday turkey, let the internal temperature be your guide. Insert an instant-read thermometer in multiple spots to guarantee every part of the turkey reaches the USDA recommended safe minimum of 165°F. Aim for 180°F if you prefer well-done meat with no pink remnants.
Take the guesswork out of roasting and rely on the numbers for turkey perfection!
WHAT TEMPERATURE IS TURKEY DONE?
We’ve all been taught wrong! The internet and cookbooks all give too high a temperature. No matter what they say, though, you should NEVER cook turkey breast meat to 165°F (74°C) or, worse, 180°F (82°C!).
Our answer? Cook the breast meat to 157°F (69°C) for moist, juicy turkey.
Bone dry turkey white meat is the reason so many people kind of hate turkey. It’s also why turkey gravy and cranberry sauce are de rigueur on so many Thanksgiving dinner tables. But if you’ve ever eaten turkey white meat that was cooked just right, you know that it can be juicy and delicious without any extras!
HOW LONG TO COOK A TURKEY?
Charts and posts about turkey cooking times abound promising “Turkey Cook Times. However, they all have the same basic flaw: no chart can account for all the factors that can change the actual cooking time of your turkey…
Things that Change Rate of Cooking…
- How well your oven or smoker works (most ovens are off by 25 to 50°F [14 to 28°C])
- The type of oven (conventional, convection)
- Uneven heating flow in your oven
- Where the turkey is positioned in the oven or smoker
- The depth and size of the pan
- What kind of roasting pan it is—dark, shiny, or dull
- If you want to use a roasting pan with a lid, don’t.
- The exact size of your turkey
- It’s shape dimensions relative to other turkeys
- The fat content of your turkey
- How hot it was before you put it in the oven or smoker
- Whether it was completely thawed or still partially frozen
- Whether it was tented with foil or not
- Whether it is stuffed or unstuffed
You can’t rely on a turkey time chart to tell you whether your turkey is a) cooked enough to be safe to eat or b) dry and tasteless. Time charts do have their use. They help you estimate when to start cooking your turkey relative to dinner time. But if you want a tasty turkey, you should cook it until it’s done and no longer.
Is turkey done at 165 or 180?
FAQ
Is turkey at 180 overcooked?
Should you pull a turkey at 160 or 165?
Can you cook a turkey at 180 degrees?
Can I take the turkey out at 150?
Is it safe to cook a Turkey at 165 degrees?
You must cook a turkey until its internal temperature reaches 165°F. Otherwise, it isn’t safe to eat. By undercooking poultry, you are risking food poisoning and proper cooking results in a reduction in pathogens. Like chicken breasts, it’s important to fully cook a turkey.
What temperature should a Turkey be cooked at?
A turkey is safe to eat when it reaches an internal temperature of 165°F. You can cook dark meat to a temperature of 180°F, but white meat turkey should be pulled out of the oven at 165° otherwise, it will get dry. Still, have questions about the two different “done” temperatures for turkey? We’ve probably answered them below.
Can you cook a turkey breast at 180 degrees?
If you truly want to cook your dark meat to 180°F, you can remove the turkey from the oven, cut off the breasts, then return it to the oven to let the dark meat cook more. You can also create a tin foil tent for the breast portion of the meat to protect them from the heat. But as we stated above, we don’t think this is worth the hassle.
What temperature should a turkey thigh be cooked to?
Many people will cook their turkey until the thigh meat temperatures are 180°F. They stop cooking the breast meat to 165°F on the food thermometer. If you choose to cook the dark meat a little longer, you should eat it right away.
How do you know when a Turkey is done?
This can lead to many questions as to knowing when a turkey is done and safe to eat. A turkey is safe to eat when it reaches an internal temperature of 165°F. You can cook dark meat to a temperature of 180°F, but white meat turkey should be pulled out of the oven at 165° otherwise, it will get dry.
What temperature should a Turkey be before carving?
You can remove the turkey from the oven when the meat by the neck cavity reaches 160°F. This is a good pull temperature because it will continue cooking as it rests. The rest before carving will redistribute some of the juices. If you rest before carving, you’ll have a juicy turkey. Check the temperature after resting to ensure it reached 165°F.