Know When Your Turkey Is Done
Use a meat thermometer to take the guesswork out of determining when your turkey is done. A meat thermometer is designed to give you an accurate reading for a thoroughly cooked turkey.
Your Turkey Is Done
- When the meat thermometer reaches the following temperatures:
- 180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
- 165 degrees in the center of the stuffing, if turkey is stuffed. When the stuffed turkey is done, remove turkey from the oven and let the turkey with stuffing stand 15 minutes.
Where Does the Meat Thermometer go?
- Whole Turkey
- The tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thighbone but not touching the bone, and it should be pointing toward the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity.
- When using an oven-safe meat thermometer, insert the thermometer in the deepest part of the thigh prior to placing the turkey in the oven and leave in while roasting. Position the thermometer so it can be read while the turkey is in the oven.
- When using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting. Insert in thigh and/or stuffing to take the temperature.
- Whole Breast
- When preparing a whole breast of turkey, insert oven-safe meat thermometer deep into thickest part of the breast, not touching the bone.
- Boneless Roasts
- When preparing a boneless turkey roast or boneless breast of turkey roast, insert oven-safe meat thermometer into the center of roast.
View our Products pages for specific cooking instructions and end temperatures for all Butterball® products.
Make sure you follow all of the proper Food Safety guidelines to keep your meal safe and delicious for everyone.