What internal temperature defines doneness for roasted turkey?

What internal temperature defines doneness for roasted turkey?

• A. 145°F
• B. 160°F
• C. 165°F (74°C)
• D. 170°F

Answer: (C)

Safety in poultry comes from reaching a specific internal temperature, because heat must penetrate all parts of the meat to destroy harmful bacteria. For roasted turkey, the established safe final internal temperature is 165°F (74°C). That level ensures pathogens such as Salmonella and Campylobacter are killed throughout the muscle tissue, including the breast and thigh. To check doneness, insert a reliable thermometer into the thickest part of the meat, avoiding bones, and verify that the reading shows 165°F. After removing from the oven, let the turkey rest so juices redistribute and carryover cooking can bring the temperature a few more degrees if needed. This rest period also helps keep the meat juicy rather than dry. Temps lower than 165°F risk undercooking and potential safety issues, while temperatures higher than 165°F tend to dry the meat without providing additional safety. 165°F is the balance of safety and quality for roasted turkey.

Safety in poultry comes from reaching a specific internal temperature, because heat must penetrate all parts of the meat to destroy harmful bacteria. For roasted turkey, the established safe final internal temperature is 165°F (74°C). That level ensures pathogens such as Salmonella and Campylobacter are killed throughout the muscle tissue, including the breast and thigh.

To check doneness, insert a reliable thermometer into the thickest part of the meat, avoiding bones, and verify that the reading shows 165°F. After removing from the oven, let the turkey rest so juices redistribute and carryover cooking can bring the temperature a few more degrees if needed. This rest period also helps keep the meat juicy rather than dry.

Temps lower than 165°F risk undercooking and potential safety issues, while temperatures higher than 165°F tend to dry the meat without providing additional safety. 165°F is the balance of safety and quality for roasted turkey.