Turkey temperature chart
USDA safe minimum internal temperatures for turkey, measured in the thickest part with a food thermometer.
| Cut | °F | °C | Rest |
|---|---|---|---|
| Whole turkey | 165°F | 74°C | — |
| Turkey breast | 165°F | 74°C | — |
| Ground turkey | 165°F | 74°C | — |
| Stuffing | 165°F | 74°C | — |
Where to put the thermometer in a turkey
Start with the thickest part of the inner thigh, which is the last part to cook. Once it reads 165°F, check the wing and the thickest part of the breast. For a turkey breast on its own, check its thickest part. An oven-safe thermometer can stay in the bird from the start.
If your turkey has a pop-up timer, USDA still recommends checking those three spots with a food thermometer.
Turkey dark meat temperature
Dark meat is safe at 165°F (74°C), the same as the breast. USDA says you may cook turkey hotter for personal preference, but it doesn't set a separate temperature for thighs or legs.
Stuffing temperature
The center of the stuffing has to reach 165°F. USDA doesn't recommend stuffing the bird at all: baking stuffing in a casserole dish cooks it more evenly. If you do stuff it, mix the wet and dry ingredients just before filling, stuff loosely, and roast right away.
How long to rest a turkey
Let the turkey stand 20 minutes before carving. USDA recommends this for quality: the juices set and the bird carves more easily. Roast in an oven set no lower than 325°F, and reheat leftovers to 165°F.
Approximate turkey roasting times at 325°F
Approximate times from USDA FSIS, for planning only. Finish by temperature, not the clock.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb (breast) | 1½ to 3¼ hours | Not usually applicable |
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
FSIS lists 6 to 8 lb stuffed breasts at 2½ to 3½ hours. A frozen turkey takes at least 50% longer.
Frequently asked questions
What temperature is turkey done in Celsius?
74°C (165°F), in the thigh, wing and breast.
Should turkey thighs be cooked to a higher temperature?
For safety, no: USDA's minimum for all turkey, dark meat included, is 165°F. You can cook it hotter for texture, but USDA gives no separate number.
How long does a 12 to 14 lb turkey take to cook?
About 3 to 3¾ hours at 325°F unstuffed, or 3½ to 4 hours stuffed, for a 12 to 14 lb bird, according to USDA FSIS. Check with a thermometer before pulling it.
Other meat temperatures
- Chicken: 165°F (74°C)
- Meatloaf: 160°F (71°C)
- Pork: 145°F (63°C)
- Beef & Steak: medium rare 135°F (57°C)
The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. After cooking, check how long cooked turkey lasts in our food storage chart.
Sources
- USDA FSIS, Let's Talk Turkey Roasting www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/lets-talk-turkey-roasting
- USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- FoodSafety.gov, Safe Minimum Internal Temperature Chart www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
Checked October 19, 2026.