What Temperature Should Ground Turkey Be Cooked To?

Ground turkey is a lean and versatile meat that can be used in everything from burgers to meatloaf. However like all ground meats, it requires careful cooking to an adequate internal temperature in order to kill any potential bacteria and make it safe to eat. So what temperature should you cook ground turkey to? Read on for a thorough guide.

Why Temperature Matters with Ground Turkey

Raw turkey may contain harmful bacteria like salmonella, E coli, and campylobacter If undercooked, these bacteria can survive and cause foodborne illness. Cooking to the proper internal temperature helps destroy these pathogens.

Ground turkey is especially risky because any bacteria present on the meat prior to grinding gets mixed throughout the batch. And without visual cues, it’s harder to tell when ground meat is thoroughly cooked compared to whole cuts. Using a food thermometer is crucial.

The safe recommended internal temperature for ground turkey is 165°F across all agencies and food safety experts, including the United States Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA). Reaching this temp kills bacteria and makes it safe to eat.

Checking Temperature of Ground Turkey

A digital instant-read thermometer is the most reliable way to check internal temperature. For ground turkey patties and burgers, insert the probe sideways into the thickest part, being careful not to touch any bone.

For loose ground turkey or meatballs, check temperature by inserting the thermometer into the center. Take multiple readings in different spots to ensure even thorough cooking.

Let the thermometer stabilize for 15 seconds before reading the temperature. The entire batch should reach 165°F, not just isolated areas.

Visual Cues Are Not Reliable

Unlike steak or chicken breasts, you cannot reliably judge the doneness of ground turkey by sight. Even when browned on the outside, it may still be undercooked on the inside.

Ground turkey can remain pink even after reaching a safe temp. And the juices may still have a reddish color rather than clear. Always verify with a thermometer for accuracy.

Why 165°F?

This temperature refers to the internal temperature as measured by a food thermometer. At 165°F, salmonella bacteria are almost instantly destroyed.

Lower temperatures are not considered safe, as some bacteria may survive:

160°F – Deadly E. coli begins to die but may still be present
150°F – Salmonella bacteria begins to die but is still a threat
140°F – Most bacteria start exponentially multiplying

So for full safety, ground turkey should reach 165°F minimum. If your thermometer shows less, continue cooking until it hits 165°F throughout.

Turkey Burger Recommendations

Ground turkey burgers present some unique cooking challenges. They tend to cook faster than beef and are prone to drying out. Follow these tips:

Use a digital instant-read thermometer to monitor the internal temp. Insert it from the side of burgers.
Aim for an internal temp of 160-165°F. The USDA and FDA state 165°F is required, but 160°F may be acceptable for juicier turkey burgers if held for at least 3 minutes.
Make patties no more than 3/4 inch thick so they cook evenly. Nick the edges to prevent puffing up.
Flip burgers frequently while cooking over medium-high heat. Avoid charring the outside before the inside cooks through.
Let burgers rest for 5 minutes after cooking for juices to redistribute. The internal temp will rise 3-5°F during resting.

Whole Turkey Considerations

While this article focuses on ground turkey, whole turkeys also require thorough cooking. Here are the key temps:

Whole turkey – 165°F in the thickest part of the breast and thigh
Turkey breast – 165°F
Turkey thighs/legs – 175°F for extra safety since dark meat takes longer to cook
Stuffing – 165°F (cook separately to 165°F even if stuffed in turkey)

Doneness Chart for Ground Turkey

For easy reference, here are the temperatures and what they mean for ground turkey:

120°F – Raw
130°F – Rare
140°F – Medium rare (unsafe, do not eat)
150°F – Medium (unsafe, do not eat)
165°F – Well done (safe to eat)
170°F – Very well done

Bottom Line

Always cook ground turkey to an internal temperature of 165°F as measured by a food thermometer to eliminate the risk of harmful bacteria. Relying on sight, texture, or cooking times alone is unreliable. Reaching the proper internal temp of 165°F throughout guarantees your ground turkey is safe to consume and enjoy.

what temp should ground turkey be cooked to

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?

According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.

How to tell when ground turkey is done?

It will be cooked when it is all browned evenly, juices run clear and when your thermometer is at least 165 degrees F. The best method is to scoop some of your ground turkey into a small bowl and ensure your meat thermometer reaches 165 degrees.

Can you eat turkey at 145 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.

Is it okay if ground turkey is a little pink?

Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F. The meat of smoked turkey is always pink. Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink.” To them, it means “unsafe” or “under-done.”