How hot does a turkey need to be safe eat?

A turkey is safe to eat when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, without touching bone.

It's important to use a meat thermometer to ensure the turkey has reached this temperature. Don't rely on visual cues like color or juiciness, as these aren't reliable indicators of doneness.

Here's a breakdown of safe temperatures for different parts of the turkey:

* Breast: 165°F (74°C)

* Thigh: 165°F (74°C)

* Stuffing: 165°F (74°C)

Important note: The turkey should rest for at least 20 minutes after cooking before carving and serving. This allows the juices to redistribute, ensuring the turkey is evenly cooked and delicious.