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Turkey leg cooks best when heated to 165°F at the thickest point; pick a method, season well, and rest the meat so juices stay put.

Cook turkey in a preheated electric roaster at 325°F until the breast and thigh reach 165°F; keep the lid on and verify with a thermometer.

One whole turkey roasts at 325°F in a shallow pan with a rack; cook until the turkey hits 165°F in thigh, breast, and wing.

Place floured oven bag in a roasting pan, add veggies, seal turkey inside, roast at 325°F, and cook until 165°F in breast and thigh.

Turkey ham is already cooked; warm it gently to 140°F for USDA-inspected packages, or to 165°F if repackaged or leftovers.

Turkey drumsticks cook best to 165°F with a thermometer, using oven, grill, air fryer, or braise methods for juicy, tender meat.

Spatchcock turkey cooks quickly and evenly—season, roast hot (425–450°F), and verify 165°F in the thickest spots for safe, juicy meat.

For a whole ham in the oven, bake at 325°F; heat cooked ham to 140°F or fresh ham to 145°F with a 3-minute rest, confirmed with a thermometer.

Slow cooker turkey cooks safely when thawed pieces reach 165°F in the thickest spots, with a bit of liquid and steady low heat.

For gas-grill turkey, cook over indirect 325–350°F heat with a drip pan and lid closed until the turkey reaches 165°F in the breast and thigh.