The USDA recommends that fresh turkey be cooked until its internal temperature is at least

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The USDA recommends that fresh turkey be cooked until its internal temperature reaches 165 ºF to ensure that harmful bacteria, such as Salmonella and Campylobacter, are destroyed. This temperature should be measured in the thickest part of the turkey, such as the thigh, and not just at the surface to ensure that the entire bird is fully cooked. Cooking turkey to this temperature helps to prevent foodborne illness and ensure a safe and delicious Thanksgiving meal.

The USDA Recommends That Fresh Turkey Be Cooked Until Its