Turkey is a popular centerpiece for holiday meals and a healthy source of lean protein that can be enjoyed year-round. However, raw turkey must be properly handled and cooked to a safe internal temperature in order to prevent foodborne illness. So what is the lowest temperature at which turkey is safe to eat? The quick answer is that turkey should reach an internal temperature of 165°F (74°C) before it is safe to eat. Continue reading for more details on why proper cooking temperatures are crucial for turkey safety and how to ensure your turkey reaches a safe internal temp.
Why Temperature Matters for Turkey Safety
Proper cooking is critical for killing harmful bacteria that may be present on raw turkey. The main food safety concern with undercooked turkey is salmonella. Salmonella bacteria can survive at refrigerator and freezer temperatures and spread through cross-contamination. Thorough cooking is necessary to destroy these harmful bacteria.
According to the United States Department of Agriculture (USDA) Food Safety and Inspection Service, turkey needs to reach an internal temperature of 165°F (74°C) in order to be safe. At this temperature, salmonella bacteria are destroyed, protecting you and your dinner guests from potential food poisoning.
Danger Zone Temperatures
Bacteria grows most rapidly between 40-140°F, known as the danger zone for perishable foods like raw turkey. So even if turkey is not fully cooked to 165°F, it should not remain for extended periods in the danger zone temperature range where foodborne pathogens can multiply quickly. Thawing, stuffing, and storing turkey should be done with care to minimize time spent in the 40-140°F danger zone.
Minimum Safe Internal Temperatures
According to food safety guidelines, these are the minimum safe internal temperatures for turkey:
- Whole turkey: 165°F
- Turkey breast: 165°F
- Turkey thighs/legs: 165°F
- Stuffing (cooked alone or in turkey): 165°F
- Leftovers: 165°F
Reaching these temperatures destroys salmonella and other bacteria for safe consumption. The USDA states these temperatures should be verified with a food thermometer in the innermost part of the thigh, wing, and thickest part of the breast.
How to Ensure Turkey Reaches a Safe Internal Temperature
Monitoring the turkey’s temperature and adjusting cooking times and methods is key to reaching a safe internal temp. Here are some tips:
Use a Food Thermometer
The only way to accurately determine if turkey has reached 165°F is to use a food thermometer. Oven thermostats and cooking times can vary, so a food thermometer should be inserted into the thickest part of the breast and innermost part of the thigh and wing to check the internal temperature.
For whole turkeys, check in a few places. The turkey is safe once the thermometer registers 165°F in all areas.
Allow Adequate Cook Time
A whole turkey requires significant time in the oven to allow the inner temperature to reach 165°F. Generally, allow 15-18 minutes per pound for an unstuffed turkey. Stuffed turkeys take longer, up to 30 minutes per pound. Use a thermometer to check internal temperature and determine if more cook time is needed.
For partial turkey cuts like breasts and thighs, allow 8-10 minutes per pound. Turkey breasts should not be cooked frozen as this greatly extends the cook time required.
Watch for Time in the “Danger Zone”
Raw or cooked turkey should not sit at room temperature for longer than 2 hours total time, or 1 hour in temperatures above 90°F. These conditions could allow bacteria to multiply to unsafe levels.
Thaw turkey in the refrigerator, cold water, or the microwave to prevent excessive time in the “danger zone.” Cook stuffing separately and don’t leave turkey sitting out after cooking. Refrigerate all leftovers within 2 hours.
Cook Stuffing Thoroughly
For optimal safety and doneness, cook stuffing outside the turkey in a casserole dish. If stuffing a turkey, use a food thermometer to ensure the center of the stuffing reaches 165°F.
Baking stuffing in the turkey prolongs overall cook time. Let the stuffed turkey rest 20 minutes before removing stuffing for serving.
Reheat Leftovers to 165°F
Refrigerate cooked turkey and leftovers within 2 hours. Reheat leftovers to an internal temperature of 165°F before eating. This destroys any bacteria that could have multiplied during storage.
Bring gravy, soup, and hot dishes containing turkey to a boil when reheating. For turkey slices, use the oven or microwave to reheat to 165°F.
Proper Thawing Guidelines
Proper thawing is critical for keeping turkey safe prior to cooking. Here are USDA recommended methods:
Refrigerator Thawing
The refrigerator allows slow, safe thawing. Keep the turkey in its original wrapper and place on a tray to catch any juices. Allow roughly 24 hours for every 4-5 pounds.
A 16 pound turkey would take around 4 days to thaw. A thawed turkey can remain in the fridge for 1-2 days before cooking.
Cold Water Thawing
To thaw faster, place the turkey in a leak-proof bag and submerge in cold tap water, changing the water every 30 minutes. Allow 30 minutes per pound, so a 16 pound turkey would take 8 hours to thaw. Cook immediately after thawing.
Microwave Thawing
Microwave thawing is faster but can result in uneven cooking. Check the manufacturer’s instructions. Generally, allow 6 minutes per pound, flipping halfway. Once thawed, cook immediately.
Do not thaw turkey at room temperature as this allows bacteria to grow rapidly. Follow safe refrigerator, cold water, or microwave thawing guidelines.
Cooking Methods for Safe Turkey
The cooking method can impact the time needed to reach a safe internal temperature. Here are some options:
Oven Roasting
Preheat the oven to 325°F. Place turkey breast-side up on a roasting rack in a shallow pan. Tent with foil, remove foil for browning. Roast 15-18 minutes per pound, until the thigh, wing, and thickest part of breast reach 165°F.
Grilling
Use indirect heat, placing the turkey away from direct flame. Grill over medium heat, turning occasionally, allowing 15-18 minutes per pound until 165°F. Have foil tenting available to prevent overcooking.
Deep Frying
In a turkey fryer, heat oil to 350-375°F. Fry 3-4 minutes per pound. Monitor oil temp and turn frequently for even cooking until internal temp reaches 165°F. Thoroughly pat dry turkey first for safety.
Smoking
Keep temperature between 225-300°F in a smoker. Allow at least 15-18 minutes per pound, using a thermometer to monitor doneness. Baste and flip occasionally for even cooking.
Sous Vide
With an immersion circulator, cook turkey in a sealed bag completely submerged in 150-165°F water for 1-4 hours depending on weight. Browning afterward is recommended.
Is It Safe to Eat Undercooked Turkey?
Consuming undercooked turkey poses a risk of food poisoning. The USDA’s minimum safe internal temperature for turkey is 165°F to destroy potentially present pathogens like salmonella.
Eating turkey that has not reached 165°F can lead to salmonella infection. Salmonella causes symptoms like fever, stomach cramps, diarrhea, nausea, and vomiting that may start 12-72 hours after consuming contaminated food and last 4-7 days.
In rare cases, salmonella can enter the bloodstream and cause severe illness requiring hospitalization, especially in vulnerable groups like pregnant women, young children, the elderly, and those with weakened immune systems.
While the chances of contracting salmonella from turkey in the US are relatively low, it is not worth the risk to consume undercooked turkey given the severity of potential illness. Reaching an internal temperature of 165°F is critical to maximize your turkey’s safety.
Conclusions
– Turkey must reach an internal temperature of 165°F before it is safe to eat. Temperatures lower than this risk the presence of harmful bacteria like salmonella.
– Use a food thermometer to verify temperature in the thickest part of the breast and innermost part of the thigh and wing.
– Allow adequate cook time based on weight and method. Watch for time in the 40-140°F “danger zone.”
– Proper thawing and refrigeration of raw turkey along with rapid cooling of leftovers also helps prevent foodborne illness.
– Consuming undercooked turkey can lead to salmonella poisoning with severe symptoms. Always cook turkey thoroughly to 165°F minimum for safety.
Following safe handling, thawing, cooking, and storage guidelines helps protect you and your loved ones from turkey-related food poisoning this holiday season. If in doubt, take a temperature! Monitoring turkey with a food thermometer provides peace of mind that your holiday bird is safely cooked for eating and enjoyment.
