What temperature is required for the safe cooking of turkey?

The safe cooking temperature for turkey is 165°F (74°C). It is crucial to cook turkey to this temperature to effectively eliminate harmful bacteria, such as Salmonella and Campylobacter, that can lead to foodborne illnesses. Cooking turkey to 165°F ensures that the meat reaches a high enough temperature throughout, which is necessary to kill pathogens that may be present. This temperature is applicable to all parts of the turkey, including the breast, thigh, and wing, ensuring thorough cooking.

Lower temperatures, such as those presented in the other options, are not sufficient for turkey. Although some other meats can be safely cooked at lower temperatures, poultry requires a higher temperature due to the specific risks associated with microbial contamination. Adhering to the guideline of cooking turkey to 165°F is essential for food safety practices in the kitchen.