Can You Eat Turkey at 160 Degrees?

Turkey is a popular centerpiece for holiday meals and family gatherings. When cooking your turkey, you want to make sure it is thoroughly cooked for food safety. However, you also want it to be juicy and tender. So what temperature should you cook your turkey to? Many people wonder, can you eat turkey at 160 degrees Fahrenheit?

What the Recommendations Say

The USDA recommends cooking whole turkeys to an internal temperature of 165°F as measured in the innermost part of the thigh and wing and the thickest part of the breast. Ground turkey should reach 165°F as well.

The USDA bases their poultry recommendations on research showing that rapidly heating poultry to 165°F kills any salmonella bacteria that may be present Salmonella is one of the most common causes of food poisoning from poultry in the US,

So officially, no, you should not eat turkey at 160°F according to food safety experts. The USDA says 165°F is the safe minimum cooking temperature for poultry.

The Debate Over 165°F

While the USDA takes a clear stance that 165°F is the recommended minimum cooking temperature, not everyone agrees that this temperature is necessary.

Some cooking experts argue that turkey can be safely consumed at temperatures as low as 140°F if held at that temperature for sufficient time. For example, one guide states turkey is safe after cooking for:

• 11 minutes at 145°F
• 3.5 minutes at 150°F
• 1 minute at 155°F
• 27 seconds at 160°F

The basis for these time and temperature combinations is that salmonella bacteria are killed through some combination of temperature and time. Quickly searing to 165°F is not the only way to get rid of pathogens.

Those in favor of temperatures below 165°F argue that the higher temperature leads to drier, overcooked turkey. They claim the ideal temperature for juicy, tender turkey breast is around 145°F and up to 150°F. Dark meat can go to 160°F.

Can You Safely Eat Turkey at 160°F?

The debate leaves many home cooks wondering if they can safely eat turkey cooked to 160°F. Here are some key considerations:

• Use a meat thermometer: The only way to reliably determine the internal temperature of a turkey is to use a meat thermometer. Do not rely on appearance, timing, or juices running clear. Insert the thermometer into the thickest part of the breast and thigh.

• Account for carryover cooking: The internal temperature will continue rising about 5-10°F after removing the turkey from the oven or grill. Take this into account if cooking to below 165°F.

• Hold for sufficient time: If cooking below 165°F, ensure the turkey reaches the minimum safe temperature for the recommended time. For example, hold at 150°F for at least 3.5 minutes.

• Mind food safety practices: Proper thawing, handling, prepping, and storage are crucial for preventing foodborne illness. Avoid cross-contamination and refrigerate all leftovers within 2 hours.

• Consider compromising: Cook the breast to 150-160°F for tenderness and the thighs up to 165°F for food safety assurance. Let rest before carving.

• Know your risks: Populations more vulnerable to illness like young children, elderly, pregnant women, and those with weakened immune systems should stick to the 165°F recommendation.

Tips for Safely Cooking Juicy Turkey

If you want to maximize moisture and tenderness when cooking turkey, here are some tips:

• Brine the turkey: Soaking the turkey in a saltwater brine improves moisture retention and seasoning penetration. Brine 12-24 hours before cooking.

• Cook low and slow: Roast or smoke the turkey at a lower oven temperature (e.g. 300°F) for a longer time. This allows the interior to gently cook without over-drying the outer portions.

• Cook to 150-160°F: Monitor temperature and remove turkey when the breast hits around 150-160°F. The temperature will continue rising as it rests.

• Tent with foil: After roasting or grilling, loosely tent the turkey with aluminum foil to let it rest for 15-30 minutes before carving. This allows juices to redistribute.

• Skip basting: Contrary to popular belief, basting does not make turkey moister. It actually causes moisture loss.

• Cook white and dark meat separately: Cook the breast and legs/thighs separately to their ideal doneness levels.

• Make stock from the carcass: Simmer the leftover turkey bones to get full value from your bird even after dinner is done.

The Takeaway

While the USDA recommends cooking turkey to 165°F, some cooks believe equally safe, moister results can be achieved at around 150-160°F. This is a source of continual debate. If choosing to cook turkey below 165°F, food safety measures must be stringent. For minimal risk, cooking turkey to the full 165°F is your best bet for a meal that is flavorful yet free of worries.