The only reliable way to know a turkey is done is a food thermometer. Pop-up timers, clear juices and wiggly legs are all guesses. Here's how to check it properly.
The magic number: 165°F (74°C)
Turkey is safe to eat when it reaches 165°F (74°C). That applies to the whole bird, and to stuffing cooked inside it.
Check three spots
A turkey doesn't cook evenly, so check all three:
- The thickest part of the breast. Insert from the side, toward the center.
- The innermost part of the thigh. Go in near the body, where the thigh meets the breast.
- The innermost part of the wing.
Every spot should read at least 165°F. If any one is low, keep roasting and check again in 15 to 20 minutes.
Avoid the bone
Bone conducts heat differently and can give a false reading. Make sure the tip of the thermometer sits in the meat, not touching bone.
Stuffed turkey? Check the stuffing too
Place the thermometer in the center of the stuffing. It also needs to reach 165°F. If the meat is done but the stuffing isn't, scoop the stuffing into a dish and finish it in the oven.
Which thermometer is best?
- Instant-read digital: fast, accurate and inexpensive. Our top pick.
- Leave-in probe: stays in the bird and alerts you when it hits temperature. Great for keeping the oven door closed.
- Pop-up timers: fine as a backup, but always confirm with a real thermometer.
Don't skip the rest
Let the turkey rest 20 to 30 minutes before carving. The juices settle back into the meat, and the temperature can rise a few more degrees.
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