Roast turkey is done when its internal temperature reads 165°F (74°C).

Roast turkey is done when its internal temperature reads 165°F (74°C).

• A. True
• B. False
• C. Only when juices run clear
• D. Only after resting

Answer: (A)

Reaching 165°F (74°C) is the standard safety threshold for poultry. This temperature ensures that any harmful bacteria, like Salmonella and Campylobacter, are destroyed, making the turkey safe to eat. To test doneness, insert a calibrated thermometer into the thickest part of the breast or thigh without touching bone, since bone or fat can give inaccurate readings. Relying on juices running clear isn’t reliable, and you don’t wait for resting to declare doneness—the internal temperature should reach 165°F while cooking. After the thermometer hits 165°F, you can remove the turkey from heat and let it rest, during which carryover cooking may raise the temp a little more and improve moisture.

Reaching 165°F (74°C) is the standard safety threshold for poultry. This temperature ensures that any harmful bacteria, like Salmonella and Campylobacter, are destroyed, making the turkey safe to eat. To test doneness, insert a calibrated thermometer into the thickest part of the breast or thigh without touching bone, since bone or fat can give inaccurate readings. Relying on juices running clear isn’t reliable, and you don’t wait for resting to declare doneness—the internal temperature should reach 165°F while cooking. After the thermometer hits 165°F, you can remove the turkey from heat and let it rest, during which carryover cooking may raise the temp a little more and improve moisture.