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In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
For years now, the Department of Agriculture has recommended one safe internal cooking temperature for the overall turkey — breast, thighs, legs and wings. That temperature is 165 degrees.
Following temperature guidelines is key to making sure your turkey is safe to serve. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the ...
The United States Department of Agriculture states that the internal minimum temperature of a turkey needs to reach 165°F to be safe. "People should avoid relying solely on pop-up thermometers to ...
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
To comply with USDA regulations, poultry jerky must be heated to an internal temperature of 71 °C (160 °F) for uncured poultry or 68 °C (155 °F) for cured poultry to be considered safe. [8] Many European Union countries presently prohibit the importation of meat products, including jerky, without additional and extensive customs ...
Checking the temperature for the proper doneness also ensures that it's safe to eat. You can follow the USDA's rule of thumb: a whole turkey is done when it reaches an internal temperature of 165 ...