Is Turkey Done at 165 or 180 (Easy Way to Check If Turkey Is Done)

Your turkey seems done but your instant-read thermometer says 165°F.

Is that okay? Or should it be at 180°F?

You may find a difference in temperature advice online.

But this post will clear up the confusion about some turkey basics!

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What Is a Safe Temperature for Turkey?

A turkey is ready when its internal temperature reaches 165°F.

If you check the doneness temperature in many places, go by the lowest temperature.

If turkey white meat gets much hotter, it will become dry.

Dark meat will often reach a higher temperature than light meat.

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Is a Turkey Done at 165°F?

A roasted turkey is ready to eat when the meat thermometer says 165°F.

Some people will cook the dark meat until it reaches 180°F on the food thermometer.

However, it is still safe to eat once it reaches 165°F.

Turkey white meat should reach a maximum temperature of 165°F.

Should You Cook a Turkey to 180°F?

You should not cook a turkey breast to 180°F on the food thermometer.

However, you can cook legs and thighs to 180°F.

Dark meat will still be juicy even if it reaches 180°F.

Many people will cook their turkey until the thigh meat temperatures are 180°F.

They stop cooking the breast meat to 165°F on the food thermometer.

If you choose to cook the dark meat a little longer, you should eat it right away.

Otherwise, the benefits of overcooking the turkey quickly disappear.

Even though many people will cook their dark meat a bit longer, 165°F is a safe temperature for your turkey temps.

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Do You Have to Cook a Turkey to 165°F?

You must cook a turkey until its internal temperature reaches 165°F. Otherwise, it isn’t safe to eat.

By undercooking poultry, you are risking food poisoning.

Proper cooking results in a reduction in pathogens.

Like chicken breasts, it’s important to fully cook a turkey.

If the center of the turkey is still raw, you may still have salmonella.

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How Do You Read a Turkey’s Internal Temperature?

Use a meat thermometer to check the internal temperature at the thickest part of the bird.

Do not let the meat thermometer touch the bones.

We recommend putting the digital thermometer probe where the thigh touches the breast.

While an instant-read thermometer is excellent, there are many good food thermometers.

It is also good to check the internal temp by the neck cavity.

It is good practice to check the doneness temperature in multiple places.

Go deeper than the turkey skin for better results.

If you do this properly, you will have an accurate reading of the turkey temp.

Go by the lowest temperature when deciding if the turkey is ready. 

You should also make sure the stuffing reached a safe internal temp.

What Is the Difference Between White and Dark Meat?

Light meat consists of the breast and wings. Dark meat consists of the thighs and legs.

Since these are different types of meat, you can cook them to different temperatures.

This is a matter of personal preference, though.

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Is It Okay to Eat Pink Turkey Meat?

If the turkey has reached the correct temperature, you can eat pink meat.

The turkey meat’s temperature is the best indicator of the level of food safety.

Because of myoglobin, a protein found in turkey, it is common for the meat to maintain a pinkish tint.

How Do You Safely Cook a Turkey to Temp?

Use proper oven temperatures and cook times to ensure a flavorful turkey.

Knowing how many pounds of turkey you have is crucial for estimating the cook time.

Different turkey sizes will require different cook times.

The important thing is that you have enough turkey per person!

Learning some turkey basics will make your holiday turkey taste amazing.

We recommend cooking the turkey at a temperature of 325°F.

Cook the turkey for about 16 minutes per pound.

Stuffed turkeys may need to cook for more minutes per pound than unstuffed turkeys.

You can also cook a frozen turkey, but this will take a bit longer.

A safe cooking temperature and enough minutes per pound achieves flavorful turkey meat!

When the turkey temps are getting close to done, you can start checking the meat temperature. I

f you open the oven too many times, it will increase the actual cooking time.

If you use a leave-in probe thermometer, you can track the internal temp without opening the oven.

Temperature tracking can make your job easier.

Alarm thermometers and oven thermometers are also helpful.

Roasting takes plenty of time because of the prep time and actual cooking time but will be worth it at dinner time.

How Do You Safely Thaw a Turkey?

Thaw a frozen turkey in the refrigerator for plenty of time.

You can use cold water or a microwave to defrost it more quickly.

Replace the cold water as it warms up. Never thaw the turkey at room temperature.

It is important to safely thaw a turkey.

Otherwise, you may have food poisoning even if you cook it long enough.

When Do You Stop Cooking the Turkey?

You can remove the turkey from the oven when the meat by the neck cavity reaches 160°F.

This is a good pull temperature because it will continue cooking as it rests.

The rest before carving will redistribute some of the juices. If you rest before carving, you’ll have a juicy turkey.

Check the temperature after resting to ensure it reached 165°F.

You should let the turkey rest for at least 20 minutes before carving.

Check the temperature in the neck cavity, breast, and thigh for the best results.

Use an instant-read thermometer for the most efficiency.

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How Can You Cook White and Dark Meat to a Difference in Temperature?

The easiest way is to separate the different types of meat. This allows you to let the dark meat cook longer.

You can use a carving knife to take the meats apart from each other.

The thigh meat temperatures will rise with a longer cooking time.

Some people will use aluminum foil to make a tent for the turkey breasts.

This will block some of the direct heat so it doesn’t get as hot as the dark meat.

The tenting method is difficult to do correctly. But some people say this is the best way to have an amazing turkey.

If you try this cooking method, remember to remove the tin foil when you have about 30 minutes of roasting left.

This will let the skin brown nicely.

Cooking the turkey parts to their respective temperatures is a good idea for a tender turkey.

The difference in temperature will give you a great holiday turkey.

Tips for Roasting a Juicy Turkey

Use paper towels to pat the turkey skin dry before putting it in the oven.

Cover the entire surface of the turkey skin with kosher salt to ensure crispier skin.

Some cooking methods will instruct you to brine the turkey in saltwater or with a kosher salt rub.

This can result in delicious turkey skin.

Others will instruct you to spatchcock the turkey. This can decrease the cook time.

A lot of people cook their turkeys in oven bags. This won’t result in crispier skin, but the turkey white meat will be juicy.

Some people swear by a deep-fried turkey while others would try a champagne turkey.

There are pros and cons to all of these turkey roasting methods.

Some will result in flavorful turkey meat or a tender turkey. But it may be difficult to do them properly.

Now that you know these turkey basics, you’ll be able to safely cook delicious turkey white meat.

Your amazing turkey will impress your guests.

Even people who claim to hate turkey will admit that you have some flavorful turkey meat.

It doesn’t matter if you have a farm fresh turkey if you follow these turkey basics.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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