Burgers, tacos, chili, meatballs, lasagna – yep, ground turkey can do it all. We love cooking with ground turkey because this lean protein is just so versatile. And did we mention that it can be a low-fat alternative to ground beef? While we encourage you to get creative and test out turkey’s versatility in your mealtime favorites, there are some specific food safety tips to follow when handling and cooking ground turkey.
Ground turkey is a healthy and versatile meat that can be used in everything from burgers and tacos to chili, lasagna, and meatballs. However, proper cooking is crucial to ensure ground turkey is safe to eat This comprehensive guide will provide everything you need to know about achieving the right temperature when cooking ground turkey
Why Temperature Matters
Cooking ground turkey thoroughly to an internal temperature of 165°F (74°C) kills any harmful bacteria like Salmonella or E coli that could be present Eating undercooked turkey can lead to food poisoning, with unpleasant symptoms like vomiting, diarrhea, and stomach cramps. Using a food thermometer is the only reliable way to confirm ground turkey reaches a safe final internal temperature.
USDA Recommended Minimum Temperature
The United States Department of Agriculture (USDA) recommends cooking all ground turkey to a minimum safe temperature of 165°F (74°C). This high temperature destroys any dangerous pathogens that can cause foodborne illness. Ground turkey should always be cooked to 165°F, even if the meat still has some pink color.
Average Ground Turkey Cooking Times
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Ground turkey patties or burgers generally take 7-12 minutes to cook over medium-high heat to reach the 165°F mark. The total cook time depends on thickness and size of the patties.
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Ground turkey crumbles used in dishes like chili or pasta sauce need about 8-10 minutes of cooking time to fully get up to 165°F.
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When in doubt, use a food thermometer to verify the internal temperature rather than relying solely on estimated cook times.
Why 165°F is Critical
Hitting the recommended safe minimum internal temperature of 165°F eliminates bacteria like Salmonella, E. coli, and Campylobacter that can cause foodborne illness if consuming undercooked turkey. Ground meats are more susceptible to bacterial contamination since grinding exposes more surface area to potential bacteria. For safety, ground turkey should always be cooked until no pink color remains.
Checking Temperature Correctly
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Use an instant-read digital meat thermometer to get the most reliable temperature reading. Digital food thermometers give an exact number.
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Insert the thermometer probe into the thickest part of the turkey, taking care that the probe isn’t touching bone.
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For patties, insert the thermometer through the side of the burger to get an accurate center reading.
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Check temperatures in several spots, especially for larger dishes, to confirm even doneness throughout.
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Do not go by color alone to determine if ground turkey is fully cooked. Always use a thermometer.
Key Safety Tips
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Wash hands, utensils, and surfaces after handling raw turkey to avoid cross-contamination.
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Never leave cooked ground turkey dishes or raw turkey out for over 2 hours, to prevent bacteria growth. Refrigerate promptly.
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When reheating cooked ground turkey, ensure it reaches 165°F.
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Defrost frozen ground turkey in the fridge, not at room temperature.
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Don’t rinse raw turkey before cooking, as this can spread bacteria. Safe handling and thorough cooking are best practices.
Rare or Medium-Rare Turkey?
Ground turkey should never be eaten rare or medium-rare the way you can safely consume whole cuts of beef or lamb. The health risks make undercooked ground turkey unsafe to eat. Ground turkey can only be served fully cooked to 165°F, even shaped into burgers. The texture also suffers if ground turkey is undercooked. For safety and ideal texture, always cook turkey thoroughly.
Cooking Tips for Moist, Tender Ground Turkey
Follow these tips for moist, flavorful ground turkey cooked to a safe 165°F:
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Form thin patties, no more than 3⁄4 inch thick, for even cooking.
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Preheat pans or grill to ensure browning without overcooking the exterior.
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Only flip patties once during cooking to prevent drying out.
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For dishes like chili, stir occasionally and cook until turkey crumbles reach 165°F.
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Let patties rest 5 minutes after cooking so juices redistribute.
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Add small amounts of oil or butter to boost moisture and flavor.
Storage and Freezing Cooked Ground Turkey
Properly stored cooked ground turkey stays fresh in the freezer 2-3 months. Follow these guidelines:
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Portion turkey into servings before freezing for easy thawing.
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Place turkey in airtight bags or containers, removing excess air.
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Label packages with date and contents.
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Freeze cooked turkey immediately after cooking.
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Once thawed, use within 3-4 days and do not refreeze.
By following safe handling practices and using a food thermometer to cook ground turkey to 165°F, you can enjoy healthy and delicious turkey burgers, meatballs, tacos, and other dishes with confidence. Monitor temperature and handle turkey properly for optimal safety and taste.
Ground Turkey Food Safety Tips
Any raw meat – not just turkey – can contain bacteria. Handling and cooking it properly can eliminate the risk of foodborne illness. Following the “Core Four Practices of Food Safety” will help keep you and your crew food safe. By the way, go ahead and keep these tips in mind any time you’re in the kitchen no matter what you’re cooking…
Clean – Wash hands and kitchen surfaces often. Scrub those hands with warm water and soap for at least 20 seconds before and after handling raw meat. Make sure to toss the packaging and sanitize the counter. Not sure of the difference between cleaning and sanitizing? Check out these helpful guidelines from USDA.
Separate – Don’t cross contaminate! Use separate cutting boards, mixing bowls, plates and utensils for raw ground turkey than you use for other ingredients. That plate you used for the raw burgers? Wash it with soap and hot water before placing the cooked burgers back on it or, better yet, grab a clean one.
Cook – Use a digital meat thermometer to verify ground turkey reaches a safe internal temperature of 165°F. To test burgers for doneness, insert the meat thermometer horizontally from the side. Always make sure to test the thickest burger as well! Color is not a good indicator of doneness – go for the temperature instead.
Chill – Safely store any leftovers in airtight containers and refrigerate within two hours of being cooked. Make sure your fridge is at 40°F or below. Discard any food that has been sitting out for more than 2 hours (1 hour if the outdoor temperature is above 90°F).
Click here to dive a little deeper into the Core Four.
How To Cook Ground Turkey
FAQ
What temperature should I cook ground turkey?
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Always use a food thermometer:The only reliable way to know if your ground turkey is cooked through is to check its internal temperature with a food thermometer.
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Don’t rely on appearance:Even if the turkey looks cooked, it may still need more time if it hasn’t reached the proper temperature.
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Important for food safety:Cooking ground turkey to the correct temperature is crucial to kill any harmful bacteria that may be present.
Is turkey safe to eat at 145?
- Safe temperature for turkey: 165°F
- Use a meat thermometer: Always use a food thermometer to accurately check the internal temperature of your turkey.
- Why 165°F: This temperature ensures that any harmful bacteria like Salmonella are destroyed.
Is it better to cook a turkey at 325 or 350?
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350 degrees:This is the most common recommended temperature for roasting a turkey, offering a good balance between cooking time and achieving a crispy skin while keeping the meat moist.
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325 degrees:While considered a “slow and steady” method, cooking at 325 degrees may take longer and might result in less crispy skin.
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High-heat start:Some recipes suggest starting at a higher temperature (like 425 degrees) for the first part of cooking to brown the skin quickly, then lowering to 350 degrees to finish cooking the turkey evenly.
How to know when ground turkey is fully cooked?
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Use a meat thermometer:This is the most accurate way to determine if ground turkey is fully cooked.
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Internal temperature of 165°F:Ground turkey should reach an internal temperature of 165°F to be considered safe to eat.
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Don’t rely on color:Even when cooked to a safe temperature, ground turkey may still appear slightly pink.
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Check the thickest part:When using a thermometer, insert it into the thickest part of the ground turkey to get an accurate reading.
What temperature should ground turkey be cooked to?
Weegy: You should store raw fish on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination. User: Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
How long does ground turkey take to cook?
You can use it in dishes such as burgers, spaghetti sauce, chili, meatloaf, and burritos. Ground turkey usually takes 3-5 minutes on average in order to be cooked through. Be aware though: cooking ground turkey too much could lead to its becoming brittle or tough like leather, which causes them no longer to be juicy and tasty when eaten.
How do you cook ground turkey in the oven?
Preheat oven to 375 degrees F. Spray a large rectangular baking dish with nonstick cooking spray. In a large (12-inch) skillet, heat olive oil over medium heat. Add diced onion and cook until beginning to soften; 3 minutes. Stir in garlic and cook for 30 seconds, then crumble in ground turkey. Cook until no longer pink; about 6-8 minutes.