What is the Safe Internal Temperature for Cooking Turkey? 165°F or 170°F?

Learn why turkey should be cooked to 165°F for safety and best texture, not 170°F, with tips on using a meat thermometer correctly.

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Turkey should be cooked to an internal temperature of 165°F to ensure it is safe to eat. Using a meat thermometer, insert it into the thickest part of the turkey, making sure it doesn’t touch the bone. At 165°F, harmful bacteria are eliminated, making the turkey ready to serve. Going beyond this temperature can result in a drier bird, so aim to take it out at exactly 165°F for the best texture and flavor.

FAQs & Answers

  1. Why should turkey be cooked to 165°F instead of 170°F? Cooking turkey to 165°F ensures harmful bacteria are eliminated while keeping the meat juicy, whereas cooking to 170°F can result in a dryer texture.
  2. How do I properly use a meat thermometer to check turkey temperature? Insert the meat thermometer into the thickest part of the turkey without touching the bone to get an accurate reading of the internal temperature.
  3. Can eating turkey under 165°F be unsafe? Yes, turkey cooked below 165°F may harbor harmful bacteria that can cause foodborne illness, so it is important to reach at least 165°F.

Watch More

For more guidance on perfect holiday meals, explore our videos on cooking poultry safely, mastering roasting techniques, and selecting the right kitchen tools to enhance your cooking experience.

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