Turkey Leg

71°C160°F

Core Temperature

Range

Min

69°C156°F

Recommended

71°C160°F

Max

73°C163°F

Doneness

Well done

Description

Turkey leg is dark, fatty, and flavorful meat with high connective tissue content. Tolerates and benefits from higher temperatures than the breast. Ideal for slow roasting or braising, where connective tissue breaks down into gelatin.

Resting

Rest 8–10 minutes. Turkey leg is a large, fatty cut that needs time to stabilize.

⚠️ Safety

Turkey leg must reach at least 70°C in the thickest part, away from bone. Legs and wings are often undercooked even when the breast is done — always measure separately.

Wine for chicken

6 matching grapes