What is the safe cooking temperature for turkey to protect patient safety?

Cooking turkey to a safe temperature of 165°F is crucial for ensuring patient safety, particularly in a nursing home environment where residents may have compromised immune systems. This temperature is sufficient to kill harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry and can lead to severe foodborne illnesses.

Reaching an internal temperature of 165°F ensures that the entire turkey, including the thickest parts, is safely cooked, eliminating the risk of undercooked meat. It is also important to use a food thermometer to verify this temperature in various parts of the turkey, particularly in the thigh and breast, as these areas can retain heat differently.

While other temperatures listed may be recommended for different types of meat or ways of preparing food, 165°F is the specific benchmark for poultry, making it the most appropriate choice for ensuring the safety of turkey served in nursing facilities.