Step 4: Check temperature & let turkey rest
- roasted turkey
Using a meat thermometer, test the breast meat and thigh meat separately. When the breast reaches 155°F (68°C) and the thigh is at least 175°F (79°C), pull the turkey out to rest on the cutting board for 10 minutes. Through carryover cooking, the temperature of the turkey will rise slightly while resting.
- Pulling the turkey at these temperatures ensures moist breast meat and succulent dark meat with the connective tissue broken down.