What temp kills salmonella in turkey?

Are you the type of person that loves stuffing their face with turkey during Thanksgiving? Do you have no self-control when it comes to indulging in a big bird coated with crispy skin? Well, it’s time you learn about something called salmonella.

Salmonella is a delicious little bacteria that can make you feel like death warmed over (irony not intended). It lurks inside undercooked poultry just waiting for its chance to wreak havoc on your digestive system. But fear not! We are here to answer the most important question: what temperature kills salmonella in turkey?

So What Is Salmonella Exactly?

Let’s start by getting scientific for a second. Salmonella is a genus of rod-shaped gram-negative bacteria of the family Enterobacteriaceae. Whoa, did we lose you already? In layman terms, these bad boys cause foodborne illnesses which can result in vomiting and diarrhea – two things I’m sure none of us want.

So how does this relate to turkey? As warm-blooded animals carry salmonella, any excretion could lead to cross-contamination making raw poultry dangerous if not cooked correctly.

How Can You Avoid Getting Sick from Your Turkey Dinner

There are some simple steps that can be taken before even cooking starts (pre-cook controls):

  • Wash Hands – That’s right, simple cleaning can make all the difference! Wash those hands thoroughly before handling anything.

  • Clean Equipment – Ensure stamps on knives indicate they’ve been sanitized recently or swerve cross-contamination by using separate utensils and items of equipment for different foods.

  • Keep Space Sanitized – Using an antiseptic cleaner will help keep surfaces clean as well as washing cloths after wiping down surfaces regularly used such as chopping boards or counters where meats were prepared.

Now let’s move onto figuring out what temperature our mystery chemical compound likes to take a swim in.

The Temperature That Will Safely Kill Salmonella

Finally, let’s get to the heart of matter. What temperature do we need our turkey cooked to prevent us from being struck down by the dreaded salmonella?

165°F (74°C) is our magic number. Any temperature above this kills off any bacteria that might make you feel unwell or worse! Getting your oven calibrated well enough will help as if it’s on the fritz and not maintaining its desired heat at all time then salmonella may survive in certain places.

Here are a couple of things to keep be mindful off now that you know what temp kills salmonella in turkey:

  • Determine Your Cook Time – Calculate longer cooking times for larger birds or stuffing filled turkeys
  • Check Different Areas – Make sure sections like thighs and legs have reached an inner core temperature similar
    For an instant-read thermometer, check several different areas.

Now let’s talk about some golden rules surrounding cooking temperatures before closing with tips on how to identify when your bird is ready.

Some Golden Rules for Cooking Temperatures

There are some key elements relating directly back to temperature expectations depending upon method used as follows-

Roasting

Temperature guides via roasting usually determine cook duration per pound; normally around 13 minutes per pound at around 350°F brings one home safely.`

A general rule of thumb during roasting: two thirds into your expected cook cycle test significant parts testing internal temps with thermometer every half hour until whole reaches correct level.

Smoking

Via grilling smoking meat has become massively popular over recent years as chefs try breath new life into traditional dishes!
When hot smoking held temperatures swinging between roughly175-250 °F (79 −121 °C) while providing ample amount smoke which adds flavor ingredient.This process can have shorter durations – typically lasting less than six hours total based on size of the bird.

How Do You Know When Your Turkey Is Ready?

Once your turkey has been cooked to a temperature of 165°F, you may be tempted to start carving off bits and taking a deep whiff before devouring it all! But hold up there cowboy, let us advise you on some key tips:

  • Not Talking Turkey – Given that proteins change color when heated process like browning occurs often help in identifying doneness; however this doesn’t apply for turkey.

  • Taking Temperatures – The best way is an electronic thermometer inserted into thickest part eg leg or thigh.

So my friends, avoid spending time camping outside restrooms over holidays by ensuring your cooking temperatures are precise and that those wandering salmonella bacteria come no where near your festive meals. Don’t take any chances because even one contaminated bite could lead to an experience with unforgettable consequences.

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