How to cook a turkey? Don’t waste your time with other posts. Here’s the plain truth: The secret to perfect turkey is proper control of turkey temperature. And that’s our jam. Use whatever recipe you like—deep-fry it, smoke it, roast it, whatever. But neglect these fundamental principles at your own peril!
Turkey Doneness Temp: 157°F (69°C) in the breast—not 165°F!, and 175°F (79°C) in the thigh for moist turkey. (USDA charts here or read more below to see why this is safe.)
It’s a common question many have around cooking turkey – is 150 degrees high enough temperature to safely eat turkey? The short answer is yes turkey can be safely consumed at 150 degrees Fahrenheit if held at that temp long enough to pasteurize. However, higher temperatures may be needed for ideal texture.
USDA Pasteurization Tables
The USDA provides pasteurization tables that outline the time and temperature guidelines needed to make poultry safe to eat
For turkey with 5% fat content, the USDA recommends:
- 150°F (66°C) – Hold for at least 3.7 minutes
- 155°F (68°C) – Hold for at least 1.2 minutes
- 160°F (71°C) – Hold for at least 26 seconds
So according to these USDA recommendations, turkey is safe to eat after holding it at 150°F for 3.7 minutes minimum. This time/temperature guideline effectively pasteurizes the turkey to eliminate harmful pathogens.
Higher Temps May Be Needed for Texture
However, just because 150°F makes turkey safe, it doesn’t necessarily mean it will be pleasant to eat at that temp. Higher temperatures may be needed to properly tenderize turkey and achieve ideal texture.
The collagen in turkey begins dissolving around 160°F, allowing the meat to become tender. Temperatures of 165-175°F are often recommended for well-done turkey with tender, non-rubbery texture.
So for best results, target 150-155°F for the minimum safe temp, but go higher to 165+°F if you prefer well-done, tender turkey.
Guidelines for Turkey Parts
Pasteurization times also provide guidance on cooking turkey parts like breast and legs:
- Turkey breast – Cook to at least 145-150°F for optimal juiciness.
- Turkey legs – Cook to 165°F for well-done, tender dark meat.
Turkey breasts can dry out quickly if overcooked, so pulling them at a lower temp between 145-155°F ensures moist, tender meat.
The collagen-rich legs require higher heat closer to 165°F to properly break down tissue for a tender bite.
Is “Pink” Turkey Safe?
Some turkey may turn out still slightly pink, especially near the bone, even when cooked to a safe final temperature like 150°F. This pink tinge alone does not necessarily mean the turkey is undercooked.
As long as the turkey has been held at proper time and temperature per USDA guidelines to pasteurize it, the pink hue is not a safety issue. It is simply a result of the hemoglobin in tissues near bone.
Use a thermometer, not color alone, to gauge doneness and safety. Flesh should turn from translucent to opaque as it cooks, regardless of color tint.
Watch Out for Undercooked Signs
There are some visual signs that turkey could be undercooked and potentially unsafe at temperatures around 150°F:
- Flesh near bones looks very pink and translucent
- Raw-looking areas with visibly red juice
- Meat feels rubbery, tough, or mushy
If you observe those traits, continue cooking the turkey to at least 165°F internal temperature to ensure any raw portions are fully cooked through.
Is “Wiggly” Turkey Done?
You may notice the breast area of the turkey jiggles or the leg joint appears loose, even when cooked to 150°F or above. This wiggle doesn’t necessarily mean the turkey is underdone.
Natural gelatin is released from collagen starting around 140°F as turkey cooks. This softens tissue and contributes to the loose, jiggly texture, even when turkey is fully pasteurized and safe to eat.
Rely on final temperature, not jiggle factor, to determine true doneness. Use a thermometer to verify safe internal temp rather than judging by texture alone.
Food Safety Tips for Turkey
To enjoy turkey safely:
- Cook to minimum safe final temperature based on cut (145°F breast, 165°F legs).
- Verify temp with a food thermometer in thickest part.
- Let rest at least 3 minutes before carving to allow heat to evenly distribute.
- Refrigerate all leftovers within 2 hours. Reheat fully to 165°F before eating again.
- Discard turkey left out at room temp for 2 hours (1 hour if above 90°F).
- Thaw frozen turkey safely in fridge, cold water, or microwave before cooking.
Follow these guidelines and you can feel confident serving turkey, even if it’s on the pinker side or still jiggles! Use both temperature and visual cues to indicate doneness.
The Takeaway on 150°F Turkey
However, higher temperatures up to 165°F may be ideal for tender texture. Cook turkey to 150°F minimum for safety, but consider going higher if you prefer well-done meat.
Rely on a thermometer, not just color, which can remain pink, or jiggle factor, which is normal with gelatin release. Rest turkey properly before serving.
Bottom line – turkey at 150°F is safe when guidelines are followed. But cook to your taste, keeping safety rules in mind, for ideal enjoyment of this versatile poultry!
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PART 4: WHERE TO PLACE THE THERMOMETER PROBE
Most “How to Cook Turkey” posts show the thermometer sticking straight up out of the breast of the turkey, but that is a bad idea. The “gradients” or different temperatures in a turkey breast while it cooks follow the contours of the breast itself, which are long and flat (picture a chicken breast).
Pushing a probe vertically through the top means you are cutting across those gradients. That’s the right way to verify the doneness of the bird, but for temperature tracking, we recommend increasing the likelihood that you position the probe sensor in the “thermal center” of the breast by following its contours and inserting the probe horizontally, parallel to the baking tray.
Hold the probe against the turkey breast to estimate how deeply you should push the probe tip into the breast to reach its center. With your other hand, pinch about where you think the probe will reach the outer edge of the turkey.
Insert the probe laterally, from near the neck cavity, parallel to the cutting board or pan up to your fingers pinching the probe with your other hand.
The probe’s tip should be about 1/2 to 1 inch (1.3 to 2.5 cm) from the internal cavity of the bird to avoid touching the bone. You can wiggle the probe tip inside the turkey breast and feel with your other hand to verify it is near the center of the breast.
If you DO have a second probe to work with, push it deep into the thigh—between the leg and the body of the turkey. If you hit bone, pull the probe tip back half an inch.
Set the alarm thermometers high alarm to 157°F (69°C) in the breast. If you have a second channel for a second probe in the thigh meat, set its high alarm to 175°F (79°C).
With a cooking alarm thermometer you will be able to track your turkey’s internal temperature from your counter top! Avoid the temptation to open the oven or smoker, and let out the hot air, until the alarm sounds.
When the alarm sounds, it’s time to verify the doneness of your turkey.
Best thermometers for cooking turkey
That’s why it’s important both to track your cooking temp with a cooking alarm thermometer like Smoke X, ChefAlarm, or DOT (sometimes called a “leave-in probe thermometer”) and to verify your doneness temps with a fast and accurate instant-read thermometer. Two different thermometers for two different but very important jobs.
If you only have one, the instant-read is the more important, since it allows you to verify doneness temperature in multiple places. But each time you open the oven door or the smoker lid to check on your turkey temps, you’re likely to reduce the internal temperature of the oven or smoker by as much as 50°F (28°C).
But with an alarm thermometer, you’ll be able to track your turkey’s internal cooking temperature from outside the oven or smoker, so you won’t miss the critical moment when your turkey is done!
Remember, your goal is to cook your turkey breast to exactly 157°F (69°C) and not one degree more.
Can you eat turkey at 150 degrees?
FAQ
What is the lowest safe temp to eat turkey?
Can you eat turkey at 140 degrees?
Is turkey safe to eat at 155?
Is it safe to eat a turkey at 160?
Can you eat turkey breast at 150 degrees?
Technically, it’s fine to remove turkey breast from the heat when it reaches 150 degrees. At this temperature, salmonella will be destroyed within 4 minutes, so if it remains above 150 for that long, the meat will be safe to eat. At higher temps, the bacteria will be killed off more quickly, which is why it’s easier to wait.
Is it safe to cook a Turkey at 150 degrees?
If a turkey is held at 150°F for 3.8 minutes, salmonella is dead. If I pull my turkey off the grill at 150°F, it will remain that temperature for at least ten minutes due to the thermal mass of the large turkey. I know I’m taking a slight risk here, but as long as I rest my turkey for ten minutes, it will be safe.
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.
Why is 165°F a safe temperature for Turkey?
First, the safety side of the issue. The USDA chose 165°F for turkey because, held at that temperature, salmonella is killed in less than ten seconds.