The minimum safe internal temperature for turkey, according to the USDA, is 165 degrees. When cooking turkeys at high heat, like the Blast Furnace-Roasted Turkey, the thermometers that come with the bird may pop early, so make sure to keep a regular thermometer on hand. To check, insert a thermometer in the thickets part of the breast. Wash the thermometer between tests to ensure you don't cross-contaminate the bird.