Ground turkey is a lean and versatile meat that can be used in a variety of delicious recipes, from burgers to meatballs to chili. However, proper cooking is crucial when handling ground turkey to prevent foodborne illness. According to food safety experts, ground turkey should be cooked to an internal temperature of 165°F (74°C) to kill any harmful bacteria like salmonella or E. coli.
Undercooking ground turkey can greatly increase your risk of developing unpleasant, or even dangerous, food poisoning. So what’s the best way to ensure your ground turkey reaches a safe temperature throughout? Follow these simple tips and techniques for cooking ground turkey properly every time.
Use a Meat Thermometer For Accuracy
The most foolproof way to check your ground turkey’s internal temp is by using a digital meat thermometer. Thermometers provide a precise reading to confirm the meat has been thoroughly cooked. To use:
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Insert the thermometer probe into the thickest part of the turkey, without touching any bones.
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Wait 15-20 seconds for the temp reading to stabilize.
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Verify it reaches 165°F or above – then your ground turkey is safe to eat!
Checking in multiple spots is wise to account for any cold spots. And don’t rely on a quick poke test – keep the thermometer inserted for an accurate temp.
Cook Thoroughly On The Stovetop
When sautéing ground turkey on the stovetop, be sure to break up the meat into small crumbles as it cooks. This allows heat to penetrate fully and evenly. Cook over medium-high heat, stirring frequently, until the meat reaches an internal temperature of 165°F.
Add a teaspoon of oil to the skillet to prevent sticking.Cooking over high heat may cause the turkey to brown prematurely before the inside is done.
Bake At The Proper Temperature
When oven-baking ground turkey for burgers or meatloaf, preheat your oven fully before cooking. Set the temperature to at least 350°F to ensure the meat cooks through to 165°F.
Ground turkey patties or loaf pans should be flipped/rotated midway during baking Use a meat thermometer to verify doneness, especially for thick portions
Simmer In Sauces Or Soups
If simmering crumbled ground turkey in pasta sauce, chili or soup, use a thermometer to carefully check the internal temperature. Keep at a gentle simmer, stirring occasionally, until the turkey reaches 165°F.
When cooking in liquid, it can take longer for the temperature to rise sufficiently. Give it plenty of time for the heat to permeate the meat.
Microwave With Caution
It is possible to cook ground turkey in the microwave, but extra care must be taken. Microwaves can create hot spots that leave cold areas in the meat. Defrost turkey in the fridge, not microwave.
Cook turkey crumbles in a microwave-safe dish, stirring every minute, until fully cooked to 165°F. Let it rest before rechecking temperature.
Grind Turkey Fresh
When possible, have your turkey meat freshly ground rather than using pre-packaged ground turkey. Fresh grinding helps minimize bacteria spread. Or give pre-ground meat a quick rinse before cooking.
Also, refrigerate or freeze ground turkey within 1-2 days of purchase. Don’t let it linger in the fridge for extended periods before cooking.
Other Handy Tips
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Never partially cook ground turkey to finish later – always cook fully to 165°F in one session.
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Add spices and flavorings after cooking for food safety. Ingredients like garlic and onion can harbor bacteria.
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Allow cooked ground turkey to rest for 5 minutes before serving. The temperature will continue rising slightly.
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Refrigerate leftovers in shallow containers within 2 hours – don’t leave out. Use within 3-4 days.
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When reheating, verify ground turkey reaches 165°F again. Bring soup or chili to a boil before serving.
By following these simple but important guidelines, you can ensure your ground turkey recipes are safely cooked and ready to enjoy. Use a meat thermometer for accuracy and cook to the proper 165°F temperature every time.
Taking these extra precautions when handling and cooking ground turkey will keep your food fresh and illness-free. Whip up burgers, meatballs, chili and more – just remember to cook thoroughly until the meat is no longer pink inside. Then relax and savor your delicious and safely prepared ground turkey dishes!
Cooking ground turkey to the proper temperature is a must for consumers
Julie Moberg, – July 19, 2013
When cooking turkey in any form, it is important to cook it to the proper internal temperature of 165 degrees Fahrenheit.
In the American diet today, it is important to work on reducing the amount of saturated fats consumed. Saturated fat is the type of fat that can stay in the arteries and could possibly lead to heart disease. Saturated fat comes from animal products such as meat. When you are picking a meat to eat, it is best to pick leaner meats with less fat in them.
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.
Cooking to the proper internal temperature is important in killing these bacteria, but if left unchecked these bacteria can create toxins that are not killed by cooking. 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. On the label, if a turkey has not been treated with antibiotics, the turkey may be labeled as “organic” or “no antibiotics.” If the label says “USDA Process Verified” this means the USDA has verified the producer is doing as it claims. 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?
What temperature to cook ground turkey?
Can you eat ground turkey 140?
Does the entire turkey need to be 165?
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.
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 a turkey breast be cooked to?
Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast and 175°F in the thigh. Whole turkey, stuffed: The center of the stuffing must reach 165°F. Turkey breast, boneless: The thickest portion of the turkey breast should reach 165°F.