Turkey is cooked when it reaches a safe internal temperature, as measured with a meat thermometer.
Here's a breakdown of target temperatures for different types of turkey:
- Whole Turkey: The breast should reach 165°F (74°C), and the thigh should reach 175°F (79°C).
- Stuffing (if applicable): The center of the stuffing must reach 165°F (74°C).
- Boneless Turkey Breast: The thickest portion of the breast should reach 165°F (74°C).
It's crucial to use a meat thermometer to ensure the turkey is fully cooked, as visual cues can be unreliable. Insert the thermometer into the thickest part of the breast or thigh, avoiding bone.
