Why must turkey be cooked to this minimum temperature?

You're right to ask! It's super important to cook turkey to a safe internal temperature. Here's why:

* Killing Harmful Bacteria: Turkey can carry bacteria like Salmonella and Campylobacter. These bacteria can cause food poisoning, which can lead to serious illness, especially for young children, older adults, and people with weakened immune systems. Cooking turkey to the right temperature kills these bacteria.

* Safe to Eat: The minimum safe temperature ensures that the turkey is cooked through, eliminating any risk of undercooked meat.

The Minimum Safe Temperature for Turkey:

* Whole Turkey: 165°F (74°C) This temperature should be reached in the thickest part of the thigh, not just the breast.

* Turkey Breast: 165°F (74°C) This temperature should be reached in the thickest part of the breast.

* Ground Turkey: 165°F (74°C)

Tips for Safe Turkey Cooking:

* Use a meat thermometer: Don't rely on visual cues alone to determine if the turkey is cooked. A meat thermometer is the most accurate way to ensure it's safe to eat.

* Let the turkey rest: After cooking, let the turkey rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.

Remember: Food safety is crucial! Cooking turkey to the right temperature can help prevent foodborne illness and keep you and your loved ones healthy.