What Temperature Should You Cook Turkey To

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You’ve probably heard that cooking turkey to 165°F will dry it out. Busted. That’s a myth born from bad technique, not bad temperature. The real culprit is cooking it at too high an oven temp or leaving it in too long after hitting 165°F.

Here’s a pro tip: pull your turkey out of the oven when it hits 160°F in the breast. As it rests—which you must do, by the way—the carryover cooking will bump it up to that safe 165°F. That is how you get tender, juicy meat without any guesswork.

But What If I Like a Little Pink?

Some folks swear by cooking turkey to 150°F or 155°F, citing texture and moisture. And hey, if you’re using a pasteurized bird or a sous-vide setup, that can be safe if held at that temperature long enough. But for your standard, grocery-store bird? Stick to 165°F. It’s the path of least resistance and maximum peace of mind.

How To Cook A Turkey Oven

Remember: your family doesn’t care about your rebel cooking opinions—they just want a tasty, safe meal. Don’t be the rebel who causes a food-safety scandal at the dinner table. Be the legend who nails the temperature.