To ensure the safety of ground turkey, what temperature should it be cooked to for fifteen seconds?

Cooking ground turkey to a temperature of 165°F is essential for ensuring its safety. Ground turkey, like other ground meats, can harbor harmful pathogens such as Salmonella and Campylobacter. These bacteria are often present in raw poultry and can cause foodborne illnesses if not effectively destroyed through proper cooking.

Heating ground turkey to 165°F guarantees that it reaches a temperature high enough to kill these bacteria quickly, thus significantly reducing the risk of foodborne illness. Additionally, cooking for a sufficient period—fifteen seconds at this temperature—is critical in ensuring that the entire mass of the meat reaches this safe temperature, particularly in products that may have varying thickness or density.

The other temperature options are not sufficient for ensuring the safety of ground turkey. While lower temperatures might be adequate for whole cuts of poultry, ground turkey requires a higher cooking temperature due to its increased surface area and the potential for bacteria to be mixed throughout the meat during the grinding process.