160 degrees Fahrenheit (F) when measured at the breast, the turkey is done and safe. Carry over cooking will continue to take the internal temperature of the turkey to u003ca href=u0022https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/lets-talk-turkey/CT_Index#:~:text=A%20whole%20turkey%20is%20safe,thickest%20part%20of%20the%20breast.u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003e165 degrees Fu003c/au003e (USDA minimum temperature recommendation). While the legs and thigh can handle 180 degrees F, that will overcook the breast and it will be dry. So target 160 degrees F in the thickest part of the breast. The leg and thigh should be temping at 175 to 180 degrees at the same time.