Carolyn Bell, RDN – Registered Dietitian Nutritionist
Turkey meat is safely cooked when the internal temperature reaches 165°F (some of the meat may be slightly pink in color). Use a meat thermometer to check the turkey’s internal temperature. For the innermost part of the turkey; the thigh and turkey breasts – 170°F may be preferred. If you have food safety concerns about preparing your turkey, there is a toll-free USDA (United States Department of Agriculture) Meat and Poultry Hotline available, with food safety specialist (English or Spanish) available from 7:00am – 1:00pm CST on Thanksgiving Day. The rest of the year, the hotline is open Monday – Friday, 9:00am – 3:00pm CST to answer food safety questions.
To learn more about food thermometers, visit: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/thermy/types-of-food-thermometers/CT_Index.
