What temp does turkey breast need to be

Many supermarket turkeys come with a pre-inserted timer set to pop when the turkey temperature reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.

How to Take the Turkey Temperature

Turkey Breast Temperature
To take the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end. Confirm the temperature by inserting the thermometer in both sides of the breast, being careful to not go so deep as to hit the bone (which can compromise the reading).

Turkey Thigh Temperature
To take the temperature of the thigh, insert the thermometer into the thickest portion of the thigh away from the bone. Confirm the temperature by inserting the thermometer in both thighs.

Here are 3 more tips to know when your turkey is done:

1. Don't be afraid of a little pink meat. Just because a slice of turkey has a pinkish tint doesn't necessarily mean it’s underdone. In general, the red or pink color in meat comes from the red protein pigment called myoglobin in the muscle cells that store oxygen.

2. As long as the meat has registered the prescribed temperature on your thermometer, it's perfectly safe to eat. Dark meat does take longer to cook than white meat because it stores and uses oxygen differently. Turkey legs are composed of active muscles that are fattier, denser, and require more time to come up to the perfect turkey temperature.

3. The turkey needs to rest before carving. About 45 minutes or so gives it time to reabsorb the juices; otherwise they’ll dribble out when you slice, and the meat will be dry. Don’t tent the turkey with foil to keep it warm while it’s resting; it’s unnecessary and will make the skin soggy. As long as the turkey is intact, it will cool quite slowly.

Whether it's your first year in charge of roasting the turkey for Thanksgiving, or you want to know how to avoid overcooking, you're in the right place. Knowing the proper internal temperature of cooked turkey is key to ensuring the main course doesn't turn out super-dry from too long a stay in the oven, or undercooked (and unsafe to eat). Follow our method, and you can feel certain you're cooking your turkey correctly. We'll provide the details for accurately reading the internal temperature, including in which part of the bird to check. Rest assured, you'll know when your roasted turkey is safe and ready to carve at the holiday table.

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At What Temperature Is Turkey Done?

Regardless of the size of your turkey, it's safe to eat once the its internal temperature reaches 165°F, which you can gauge using a meat thermometer. When roasting turkey, here are the temperatures to follow:

• Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast, and 175°F in the thigh.
• Whole turkey, stuffed: The center of the stuffing must reach 165°F.
• Turkey breast, boneless: The thickest portion of the breast should reach 165°F.
• Turkey breast, bone-in: The thickest portion of the breast should register 170°F.

Where to Check Turkey Temperature

Checking the internal temperature in the right spot on the bird is essential for a safe meal. You can use an oven-going thermometer by inserting it into the center of an inside thigh muscle, being careful not to touch the bone. If you use an instant-read thermometer, insert it, as well, into the center of the inside thigh muscle, checking the temperature in several places.

Timing is important when roasting a turkey. Use our guide for how long to roast turkey so that the timing matches the size of your bird. Oh, and if it's frozen, don't forget to thaw your turkey in time to be roasted for the feast. If you're unsure where to start when it comes to choosing a turkey, use this in-depth guide to learn how to navigate all the grocery store labels with ease.

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