No matter which temp you choose, thermometers are the real heroes. Don’t trust those pop-up plastic buttons—they lie. Insert an instant-read thermometer into the thickest part of the thigh, away from bone.
The magic number? 165°F in the breast, 175°F in the thigh. That’s your ticket to safety and succulence. Anything less is a gamble; anything more is a crime against turkey-kind.
Funny truth: most people overcook turkey because they’re scared of salmonella. But the USDA says you can actually pull it at 160°F and let carryover cooking do the rest. The temp rises about 5 degrees after you take it out. Science, baby!
