Cooking a turkey to the proper internal temperature is crucial for ensuring food safety and achieving optimal flavor and texture. The United States Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) as measured by a food thermometer inserted into the thickest part of the thigh, near the thigh bone, but not touching it.
Cooking turkey to the correct temperature is important for several reasons. First, it helps to ensure that the turkey is safe to eat by killing harmful bacteria that may be present. Second, cooking the turkey to the proper temperature helps to achieve the best possible flavor and texture. Undercooked turkey can be tough and chewy, while overcooked turkey can be dry and tasteless.