For turkey to be safe to eat, it needs to be cooked up to an internal temperature of 165 degrees Fahrenheit. This cooking temperature applies to both whole, cut or ground turkey meat. At 165 degrees Fahrenheit, most of the harmful germs are killed.
While 165 degrees Fahrenheit is the recommended minimal temperature, the recommended cooking temperature of a turkey by the Turkey Farmers of Canada is 170 and 180 degrees Fahrenheit for the breast and thigh respectively. If a turkey is stuffed, any stuffing placed inside the bird should also reach the recommended minimal cooking temperature of 165 degrees Fahrenheit.