When roasting turkey, here are the temperatures to follow: Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast and 175°F in the thigh. Whole turkey, stuffed: The center of the stuffing must reach 165°F.

The turkey is done cooking when an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees. The temperature will rise as the bird rests—you're looking for a safe internal temperature of 165 degrees in the breast and 180 degrees in the thickest part of the thigh.

At what temperature is a turkey done? Check these places on your turkey and look for these temperatures: 180°F in thigh 170°F in breast 165°F in stuffing Remember to insert the meat thermometer close to, but not touching, the thigh bone.

The best temperature to cook a turkey is 325 degrees, though the exact amount of time it'll need in the oven depends on the size and weight of your bird.

Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter.