- The Turkey Farmers of Canada recommends cooking a whole turkey to an internal temperature of 170⁰F (77⁰C) in the breast and 180⁰F (82⁰C) in the thigh.
- Any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165⁰F (74⁰C).
- Cook all turkey breast meat and thighs until the meat thermometer registers 165⁰F (75⁰C).
- Cook all ground turkey (including sausages) to an end-point temperature of 165⁰F (74⁰C).
- Be sure to let the bird stand for 15-20 minutes before carving.
This illustration shows your where to place your thermometer to check the temperature of your turkey.
Roasting a Turkey:
How to insert a thermometer: