Ground turkey is a lean and healthy meat option that can be used in a variety of delicious recipes. However, proper cooking is crucial to ensure ground turkey is safe to eat. Undercooked ground turkey can contain harmful bacteria that can lead to foodborne illness. So what temperature should you cook ground turkey to?
Overview of Ground Turkey Safety
Ground turkey is made by grinding up turkey meat, which can introduce bacteria throughout the meat Ground meats in general tend to be more prone to bacterial contamination than whole cuts of meat
Some of the bacteria that may be present in raw ground turkey include Salmonella, Campylobacter, Clostridium perfringens, and Staphylococcus aureus. These bacteria can cause foodborne illness if the meat is undercooked.
Cooking ground turkey thoroughly to the proper internal temperature kills any harmful bacteria that may be present, making the meat safe to eat.
Recommended Internal Temperature for Ground Turkey
The United States Department of Agriculture (USDA) recommends cooking ground turkey to an internal temperature of 165°F (74°C).
At 165°F, any bacteria present will be destroyed, ensuring the ground turkey is safe to consume. This temperature recommendation applies whether you are cooking ground turkey patties, meatballs, meatloaf, or any other ground turkey recipes.
Why 165°F is the Magic Number
You may be wondering, why is 165°F the recommended temperature for ground turkey when some other meats can be safely cooked to lower temperatures?
The 165°F temperature applies to ground meats, including beef, pork, and other ground meats in addition to turkey. Intact cuts of meat such as steaks, chops, and roasts can often be safely cooked to 145°F for medium rare or 160°F for medium doneness.
However, bacteria can spread throughout ground meats during processing. Cooking to 165°F gives an added safety buffer to kill bacteria that may be dispersed throughout the inside of the meat. This step is key to avoiding any bacterial illnesses.
So for any recipes using ground turkey, from burgers to casseroles, 165°F should be the minimum cooking temperature.
Checking Temperature with a Meat Thermometer
Using an instant read thermometer is the most reliable way to check the internal temperature of ground turkey. Thermometers quickly give you an accurate reading to guarantee the meat is thoroughly cooked.
To check the temperature, insert the thermometer probe into the thickest part of the meat until the tip reaches the center. For patties, insert the thermometer horizontally from the side.
Make sure to check the temperature in several spots, especially the thickest portions. Continue cooking until 165°F is reached.
If you don’t have an instant read thermometer, you can check visually that the meat is fully cooked with no pink color remaining and the juices run clear. However, a thermometer is the best way to remove any guesswork and be positive the meat is done.
Cooking Ground Turkey Thoroughly
In addition to verifying the final temperature, proper cooking technique can also ensure ground turkey reaches safe eating temperature. Here are some tips:
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Break up and crumble ground turkey thoroughly when browning. This prevents large pieces that could be undercooked in the center.
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Cook any recipe containing ground turkey to 165°F, including casseroles, chili, meatballs, burgers and more.
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Allow plenty of time for ground turkey patties or meatballs to cook through. Don’t rush the cooking process.
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Bring sauces, soups, and chilies containing ground turkey to a full rolling boil after adding the meat.
Following safe handling and cooking steps will help protect you and anyone you cook for from potential foodborne illnesses.
Is Pink Turkey Meat Safe?
You may notice some pink color in cooked ground turkey even when it reaches the proper 165°F temperature. This is often normal.
The pink color comes from a naturally occurring pigment in turkey meat. Some residual pinkness can remain after thorough cooking as long as the full safe temperature is reached.
However, if there are any opaque, undercooked areas or pink juices, continue cooking until 165°F. When in doubt, use a thermometer for confirmation.
Restaurant and Commercially Cooked Turkey
If you order ground turkey dishes at a restaurant or purchase pre-cooked commercial ground turkey products, you can rely on food safety standards.
Food service establishments and manufacturers follow USDA guidelines on time and temperature control when cooking ground turkey.
However, if you reheat leftovers at home, be sure to use a food thermometer to verify the internal temperature reaches 165°F.
Ground Turkey Safety and Handling Tips
In addition to proper cooking, following other food safety practices can keep ground turkey safe to eat:
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Refrigerate or freeze ground turkey within 2 hours of purchasing. Keep refrigerated below 40°F.
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Thaw frozen ground turkey in the refrigerator, not on the counter. Cook within 1-2 days of thawing.
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Avoid rinsing raw ground turkey, which can spread bacteria. Cook thoroughly to destroy germs.
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Don’t reuse platters or utensils that touched raw turkey without washing first to prevent cross-contamination.
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Use separate cutting boards and prep tools for produce and raw meat.
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Wash hands, utensils, and all surfaces after handling raw turkey.
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Refrigerate cooked ground turkey within 2 hours and use within 3-4 days. Reheat fully to 165°F before eating leftovers.
Following the 165°F temperature rule along with proper handling makes cooking with ground turkey reliably safe. Take the guesswork out of doneness by always relying on a good digital instant read thermometer. This ensures any bacteria are destroyed and the turkey can be enjoyed without worry.
Cooking ground turkey to the proper temperature is a must for consumers
Julie Moberg, – July 19, 2013
It is important to cook turkey to the right temperature inside, which is 165 degrees Fahrenheit.
In the American diet today, it is important to work on reducing the amount of saturated fats consumed. Type of fat that can stick to the arteries and may cause heart disease is saturated fat. Saturated fat comes from animal products such as meat. It is best to choose meats that are leaner and have less fat when you are shopping for meat.
Turkey is considered a leaner meat and is a good option for an animal meat in your diet. Ground turkey comes in three styles including regular, lean and ground breast. Each kind has a different percentage of fat. Regular ground turkey has seven to 10 percent of fat ground into the meat. Lean ground turkey has three percent fat, and ground turkey breast has one percent fat content.
When cooking turkey in any form, it is important to cook it to the proper internal temperature of 165 degrees Fahrenheit. Cooking ground turkey to the proper internal temperature is especially important due to the bacteria that are introduced into the meat mixture. Bacteria found inside the turkey gets mixed into the ground meat during processing. Ground turkey has been shown to harbor the bacteria’s E. Coli, staphylococcus aureus, enterococcus and salmonella in studies conducted by the Food and Drug Administration (FDA). These bacteria can lead to severe foodborne illnesses, especially in young children, older adults, and individuals with compromised immune systems.
It’s important to cook to the right internal temperature to kill these bacteria. However, if you don’t, these bacteria can make toxins that cooking doesn’t kill. In large lots, turkeys are often given antibiotics to prevent illnesses, before they get sick. This practice can lead to resistant bacteria as well, per the FDA. As a consumer we are given different choices of ground turkey in the supermarket. “Organic” or “no antibiotics” may be written on the label of a turkey that has not been given antibiotics. There is a label that says “USDA Process Verified.” This means that the USDA has checked that the producer is doing what they say they are doing. The term “natural” means it is minimally processed with no artificial ingredients or added color. It does not necessarily mean it is antibiotic free.
Ground turkey is a healthy animal protein choice because it offers lower fat options. Always handle any meat source with care. Keep all meat below 40 degrees Fahrenheit before you cook. Cook all meats, including ground turkey, to the proper internal temperatures. If you are concerned about the use of antibiotics in turkey, read the labels and look for words such as organic, or no antibiotics used. For more information on keeping your food safe visit the Michigan State University Extension website.
How To Cook Ground Turkey
FAQ
Is ground turkey done at 165 or 180?
How to tell when ground turkey is done?
Can you eat turkey at 145 degrees?
Is it okay if ground turkey is a little pink?
What temperature should ground turkey be cooked to?
When it comes to cooking ground turkey, it’s important to ensure that it reaches a safe internal temperature to kill any harmful bacteria. According to the USDA, ground turkey should be cooked to an internal temperature of 165°F (73.9°C).
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
What temperature should a ground turkey Patty be cooked at?
The recommended internal temperature for cooked ground turkey is 165°F (74°C). Use a food thermometer to check that the thickest part of the patty or link has reached the minimum internal temperature. When cooking multiple patties or links, be sure to check the temperature of each one.
When should ground turkey be cooked?
While this might be true for whole cuts of turkey, ground turkey should be cooked until it’s no longer pink, and the juices run clear. It ensures that any potential bacteria are thoroughly eradicated. There are several ways to cook ground turkey, each offering unique flavors and textures. Let’s explore the most popular cooking methods:
What temperature should ground turkey crumbles be cooked to?
Ground turkey crumbles are a versatile option that can be used in various dishes, such as tacos, salads, and casseroles. Cooking ground turkey to the proper internal temperature of 165 degrees Fahrenheit is essential for food safety.
What temperature should ground turkey be reheated?
Leftover ground turkey should be reheated to an internal temperature of 165°F (74°C) before consuming to ensure that any bacteria present are destroyed and the meat is safe to eat. 10. Can you cook ground turkey in the microwave?