What Happens If You Don't Cook Turkey to 165 Degrees? Key Food Safety Insights

Learn why cooking turkey to 165 degrees is crucial for food safety to prevent illnesses like salmonella.

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Failing to cook turkey to 165 degrees Fahrenheit can result in foodborne illnesses like salmonella or campylobacter. Cooking to 165 degrees ensures that harmful bacteria are destroyed, making the turkey safe to eat. Always use a meat thermometer to check the internal temperature.

FAQs & Answers

  1. Why is it important to cook turkey to 165 degrees? Cooking turkey to 165 degrees Fahrenheit ensures harmful bacteria are destroyed, preventing foodborne illnesses.
  2. What type of thermometer is best for checking turkey temperature? A digital meat thermometer is recommended for its accuracy and ease of use in checking the internal temperature of turkey.
  3. What are the symptoms of salmonella infection? Symptoms of salmonella infection include diarrhea, fever, and abdominal cramps, typically appearing 6 hours to 6 days after infection.
  4. Is it safe to eat turkey that is slightly undercooked? No, eating undercooked turkey can pose serious health risks due to potential bacteria that may not be eliminated.

Watch More

For more tips on safe cooking practices and delicious turkey recipes, check out our content on meat cooking temperatures and holiday meal planning.

  1. Is It Safe to Eat Turkey Cooked Below 165°F? Discover why turkey must be cooked to 165°F for safety and how to check its temperature properly.