recommends cooking turkey to a minimum of 165°F to ensure
Higher temperatures may be used to achieve the texture
and degree of doneness that consumer prefer.
safety and uniform doneness, the USDA recommends that stuffing cooked outside of
the bird. However, if cooking a stuffed turkey, stuff loosely, cook the
turkey immediately after stuffing and be sure the center of the stuffing
Safely cooked turkey may have a pink hue due to the
hemoglobin in tissues which can form a heat-stable color.
Some USDA-inspected frozen stuffed whole turkey MUST be
cooked from the frozen state to ensure a safely cooked product. Follow cooking
instructions on the label.
When cooking ground turkey like a turkey burger, be sure
to cook it to 165°F and check that temperature with an instant-read thermometer
inserted in the middle.
Cooked turkey and turkey dishes can be stored in the
refrigerator for three to four days and frozen for up to six months.
Pregnant women, children, elderly and immuno-compromised individuals can be at
an increased risk of developing foodborne illnesses that can have dire
consequences. Additional care should be taken for safe
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The materials contained in this Web Site are not intended as safety advice to
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represent advice by the American Meat Institute. Please consult the safe
handling directions and labeling on meat and poultry products for assurances.
For more information, please contact FSIS for details.