As Thanksgiving approaches, many home cooks are wondering: can I eat turkey cooked to 150 degrees Fahrenheit? This temperature is much lower than the 165°F minimum recommended by the USDA for safe poultry. However, with proper time and technique, eating turkey at 150°F can actually be perfectly safe.
As a professional chef and food safety expert, I want to provide a detailed overview of how to safely enjoy juicy, tender turkey cooked to just 150 degrees. Follow these tips and guidelines to ensure your holiday bird is optimally cooked, moist, and delicious without risking foodborne illness
Why Cook Turkey to Only 150 Degrees?
Most recipes and authorities recommend cooking turkey to 165°F or higher So why would you opt for a lower final internal temperature like 150°F? There are a few good reasons
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Maximize moisture and tenderness – Poultry dries out rapidly above 155°F as collagen contracts. Going to just 150°F leaves turkey juicier
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Enhance flavor – Cooking to a lower temperature helps retain subtle flavors and seasoning that can cook off at high heat.
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Improve texture – Less protein coagulation occurs at 150°F for a smooth, supple texture.
Especially for the easy-to-overcook breast meat, stopping at 150°F gives you the best shot at a moist, tender result. The thigh and leg meat often benefits from a more well-done 165°F for optimum texture.
So cooking your whole turkey to 150°F can produce outstanding breast meat while thighs may be slightly underdone. We’ll discuss how to address that issue later.
Is 150°F Turkey Safe to Eat?
Yes, turkey cooked properly to an internal temperature of only 150°F is perfectly safe to eat. The key factors are both temperature AND time.
While 165°F instantaneously kills any potential pathogens, holding turkey continuously at lower temps can also effectively eliminate bacteria through pasteurization. The USDA provides validated time/temperature tables to ensure safety:
- 150°F – Hold for at least 3.7 minutes
- 155°F – Hold for at least 1.2 minutes
- 160°F – Hold for at least 26 seconds
As you can see, a turkey breast held at 150°F for nearly 4 minutes has reached the USDA recommended minimum time to destroy pathogens.
This time/temp relationship allows you to safely cook turkey at gentler heats as long as you maintain the internal temperature for the required duration. Let’s look closer at how to accomplish this.
Step-by-Step Guide to Safely Cooking Turkey to 150°F
Follow my expert tips for enjoying properly pasteurized, safe turkey cooked to a juicy 150°F:
1. Use an Oven Cooking Thermometer
The key is precision temperature control, which requires an accurate thermometer. Oven-safe probe thermometers that you leave in the turkey as it cooks are ideal for monitoring the internal temp. The best options have programmable alarms to alert you when the turkey hits target temps.
I recommend thermometers like:
- ThermoWorks ChefAlarm
- ThermoWorks DOT
- CDN ProAccurate Oven Thermometer
Make sure to calibrate your thermometer in ice water first for accuracy.
2. Insert the Probe Properly
Place the thermometer probe into the thickest part of the breast, parallel to the breast’s flattened surface. This positioning allows the probe to better reach the thermal center of the breast.
You may also insert a second probe into the thigh if your thermometer has dual channels and probes. Set this one to alarm at 165°F for the thighs.
3. Cook Low and Slow
Cooking the turkey low and slow is ideal for tender 150°F meat for two reasons:
First, it gives the interior ample time to gradually come up to temperature, which ensures the breast stays at 150°F for the required 3.7 minutes to pasteurize. Rushing with high heat may sear the exterior before the inside is properly held at 150°F.
Second, the collagen in the dark meat breaks down best between 160-185°F. Low, slow cooking allows the thighs to fully tenderize even if the breast is removed at 150°F.
I suggest roasting at 275-300°F or smoking at 225-250°F for best results.
4. Monitor the Progress
Keep an eye on your oven thermometer as the turkey cooks. For the breast, you want to see a steady climb to about 140-145°F, then a slower rise up to the target 150°F. This ensures adequate time at the pasteurization temperature.
The thigh should hit at least 160°F during the cook if you want fall-off-the bone tender legs.
5. Use a Remote Alarm
If your oven thermometer has a remote wireless receiver/pager, keep it with you as the turkey cooks. When the programmed alarm goes off indicating the breast and/or thigh has reached temperature, you can immediately remove the turkey, no need to constantly open the oven.
6. Check for Visual Cues
In addition to temperature, visually inspect the turkey before removing it at 150°F. You want the flesh to appear opaque and juicy with no translucent, glassy areas that indicate undercooked meat. Pop-up timers are also useful for checking breast doneness.
The turkey may still appear slightly pink and jiggle at 150°F, but if the temp/time guidelines were met, it is safe.
7. Remove and Tent Turkey
Once the breast hits 150°F (ideally confirmed by the alarm), immediately remove the turkey from the oven/smoker and tent it with foil. This halts carryover cooking of the breast to maintain juicy meat.
You want the thighs to continue cooking to 165°F+ either still in the oven or after removing by residual heat.
8. Let Turkey Rest
As you await the thighs reaching 165°F, let the whole turkey rest tented for at least 15 minutes. This allows juices to redistribute and the breast doesn’t overcook.
9. Check Thighs and Carve
After resting 15 minutes, use an instant-read thermometer to verify the thighs/drumsticks reached 165°F minimum. If not, pop back in the hot oven for 5 minutes until up to temp.
Once the thighs are 165°F+, the turkey is ready to carve and serve! Enjoy your safely cooked, mouthwateringly moist turkey.
10. Refrigerate Leftovers Promptly
Be sure to refrigerate all leftovers within 2 hours. Reheat fully to 165°F before enjoying again. Proper storage prevents bacterial growth.
Cook Turkey Parts for Best Results
For even better control of temperature and doneness differences between white and dark meat, I actually recommend cooking the breast and leg quarters separately.
Remove the legs and cook on their own in the oven or smoker to 165°F for ideal texture. Brine them for super juicy, seasoned results.
Cook the breast alone to 150°F then tent to rest. Monitor the time carefully at 150°F with your probe thermometer for safety. A brined, smoked turkey breast is awesome!
Then simply slice, dice or pull the fully cooked legs and breast to combine on your serving platter or for sandwiches, casseroles, soups and more. You get the best of both meats!
The Takeaway on Cooking Turkey to 150°F
Visually check for doneness and rest the turkey adequately before serving. Consider parting out the bird for even better results.
The Right Way to Take the Temperature of Your Turkey
The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!). But is it safe?
Well, heres the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up in a way that any cook can follow then, no matter their skill level, and so that theyre easily enforceable by health agencies. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is that food safety is a function of both temperature and time.
What the USDA is really looking for is a 7.0 log10 relative reduction in bacteria. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive.
Take a look at this simplified chart I drew using data from a USDA guide.
| Pasteurization Time for Poultry with 5% Fat Content (7-log10 lethality) | |
|---|---|
| Temperature | Time |
| 136°F (58°C) | 65.3 minutes |
| 140°F (60°C) | 29 minutes |
| 145°F (63°C) | 10.8 minutes |
| 150°F (66°C) | 3.7 minutes |
| 155°F (68°C) | 1.2 minutes |
| 160°F (71°C) | 26.1 seconds |
| 165°F (74°C) | Instant |
According to the USDAs own data, as long as your turkey spends at least 3.7 minutes at or above 150°F (66°C), it’s safe to eat. In other words, by the time its done resting (you do let your turkey rest before carving, right?), you should be good to go.
Straight to the Point
For taking the temperature of your turkey, you need a thermometer. The very best is the ThermoWorks Thermapen ONE. Its lightning-fast, super responsive, and has an automatic backlight for taking the temperature of turkey in cavernous ovens.
Want to guarantee that your turkey will be tender and juicy? Throw out the timing charts and forget about cooking “until the juices run clear.” Just use a thermometer. Its the only way to guarantee perfectly cooked meat—provided that you know where to check the turkeys temperature and know what that temperature should be. For the best results, you want to check the turkeys temperature in three locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh.
The video below will show you exactly how to do that. 2:32
Is turkey OK at 150 degrees?
FAQ
Is a turkey safe at 150 degrees?
For food safety, the U.S. Department of Agriculture recommends cooking turkey to an internal temperature of 165 degrees.Nov 21, 2021
Is 150 good for a turkey?
The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).
Can you eat poultry at 150?
Two minutes at 150 degrees means your chicken is perfectly safe to eat.
Is turkey safe to eat at 155?
Our recommendation! Internal temperature of 155 degrees in back of thigh. Every 30 minutes of roasting, baste your bird with pan juices.
Is it safe to eat a Turkey at 150 degrees?
According to the USDA’s own data, as long as your turkey spends at least 3.7 minutes at or above 150°F (66°C), it’s safe to eat. In other words, by the time it’s done resting (you do let your turkey rest before carving, right?), you should be good to go. What’s the Best Thermometer for Taking the Temperature of Your Turkey?
Can you eat turkey breast at 150 degrees?
At 150 degrees Fahrenheit, turkey breast is technically safe to eat as salmonella will be destroyed within 4 minutes. However, at higher temperatures, bacteria is killed off more quickly, making it easier to wait.
What temperature should a Turkey be cooked at?
Cooking a turkey at 150 degrees Fahrenheit is a great way to ensure that it is cooked evenly and remains moist. Here are a few tips for cooking a turkey at 150 degrees: * Use a meat thermometer to check the internal temperature of the turkey. The internal temperature of the turkey should reach 165 degrees Fahrenheit when it is done cooking.
Is it OK to cook a Turkey at 180 degrees?
While some recipes state that turkey should be cooked to 180 degrees Fahrenheit, the meat is safe to consume once it reaches the 165-degree mark. Cooking the breasts past 165 can result in dry meat, but the dark meat can be cooked to 180. Is turkey OK at 150 degrees?
How do you determine if a Turkey is cooked?
Instead, use a calibrated meat thermometer to test the internal temperature of the Turkey. If it reaches 165 degrees or higher, then it’s ready to eat, regardless of its color. We recommend cooking a Turkey to 165 degrees to ensure that any harmful bacteria are destroyed.
Is it safe to eat meat at 150 degrees?
According to the USDA, meat can be considered safe to consume if it has been at 150 degrees for at least 3.7 minutes. The reason for this time frame: At 165 degrees, salmonella can’t survive for more than 10 seconds. In a 150-degree environment, the bacteria will still be killed, but it takes approximately 3.7 minutes to do so.