Cooking a turkey to the right inner temperature is important for making certain that it’s fit for human consumption and has the absolute best texture and taste. America Division of Agriculture (USDA) recommends cooking turkey to an inner temperature of 165 levels Fahrenheit (74 levels Celsius) as measured by a meals thermometer inserted into the thickest a part of the thigh, with out touching bone.
Cooking turkey to the right temperature helps forestall the expansion of dangerous micro organism, equivalent to Salmonella and Campylobacter, which may trigger foodborne sickness. Moreover, cooking the turkey to the right temperature helps to make sure that the meat is cooked evenly all through and is tender and juicy. Undercooking the turkey can lead to powerful, dry meat, whereas overcooking could make the meat dry and flavorless.