You probably already know that you need to cook poultry products to a safe temperature before you can eat them. But do you know what that temperature is? And do the same rules apply to ground poultry? Read on to learn the answers.
Ground Turkey Internal Temp
165 degrees Fahrenheit is considered the safe internal temperature for all ground meat products, including turkey. In fact, all poultry should cook to this temperature, even the whole muscle cuts. The meat has a lower density than pork or beef, meaning the bacteria can penetrate farther beneath the surface.
Why It’s Important
Red meat like beef and pork can be cooked to just 145 degrees Fahrenheit and still be safe to eat, according to the USDA. But poultry should cook to 165 degrees. This includes turkey, whether you’re dealing with whole muscle cuts or ground meat.
Why the difference? It’s because turkey is white meat, which is less dense than red meat. Bacteria is typically found on the surface of the meat, but since poultry has a lower density, the bacteria can penetrate deeper into the flesh.
Although these rules apply to all poultry products, you should actually cook all ground meat to 160 degrees, including pork and beef. Anyone who consumes a burger cooked to medium rare is taking a risk with their health. Here’s why.
As we pointed out, the bacteria that cause food poisoning exist on the meat’s surface. When you sear a steak or a pork chop, the exterior is exposed to direct heat, which should effectively destroy any potential bacteria.
Once the meat is all ground up together, though, you have no way of knowing which parts were on the surface. That means the only way to ensure safety is to cook the meat thoroughly.
Of course, not every cut of meat will be contaminated with hazardous bacteria. However, it’s impossible to tell whether it is or not. When it comes to food safety issues, it’s always better to err on the side of caution.
How Long Does It Take To Reach The Proper Temperature?
The total cooking time will depend on your preparation method.
If you’ve used the ground turkey to make a meat loaf, you’ll be in for a long wait. It typically takes 45 to 50 minutes for a meat loaf to cook through when the oven is set to 375 degrees.
Turkey meatballs take a bit less time, though the actual cooking time may vary depending on how big they are. In general, they’ll reach the optimum temperature when baked in a 400 degree oven for 20 minutes.
If you opt to prepare the turkey meatballs on the stovetop, they’ll take about the same amount of time. Ideally, they should brown on all sides for 12 to 15 minutes, then simmer in a sauce over medium-low heat for another 5 minutes or so.
Turkey burgers that measure 1/2 to 1 inch thick should be grilled or pan-seared for 5 to 6 minutes per side, for a total cooking time of 10 to 12 minutes. Thicker burgers will take a bit longer. Don’t forget to let them rest for about 5 minutes after cooking.
Browning ground turkey in a skillet should take between 12 to 18 minutes, depending on how much you’re preparing at once. If you’re adding herbs and spices to the mixture, put them in after a few minutes of browning so that they’ll release their fragrance.
How To Tell When Ground Turkey is Done
If you haven’t already invested in a quality instant-read meat thermometer, now is the time to do it. The only way to be sure that ground turkey has cooked to a safe internal temperature is to test it with a thermometer.
Calibrate your thermometer on a regular basis to make sure it’s reliable. We would recommend doing this at least once per month, or more often if you use the tool on a daily basis.
The turkey is done when the internal temperature hits 165 degrees Fahrenheit. If you’re making meat loaf or turkey burgers, you can stop cooking at 160 degrees, as the residual heat from cooking should allow the temperature to rise another 5 degrees.
As the turkey approaches the target temp, there will be telltale signs. Raw ground turkey is pink, with an iridescent sheen. Once the meat is cooked, it turns white and opaque for the most part, although some traces of pink may remain.
Tips For Handling Ground Turkey
It’s imperative to cook ground turkey to a safe internal temp, but there are a few other guidelines you should be aware of as well. Let’s take a look at the most prevalent ones.
Choose Your Recipe
First of all, decide what you’ll be making with the ground meat. You can use it for burgers, meatballs, meatloaf, or pasta sauce. It’s also delicious when seasoned with cumin and chili powder and used as a taco filling.
If you’re looking for a leaner alternative to ground beef, ground turkey is an excellent choice. You might even be able to swap one for the other without noticing much of a difference, especially if the recipe uses bold flavors.
Check the Fat Content
If it’s too lean, ground turkey can be dry and tasteless. Which type you choose should depend on the recipe. That’s why it’s important to decide what’s on the menu before you make your purchase.
If the package contains only ground turkey breast, the meat will be very lean. This product is best for meat-based sauces, as the liquid and seasonings will prevent the cooked turkey from tasting too bland.
Ground turkey thighs and drumsticks, on the other hand, will have a higher fat content. In fact, the fat percentage could even rival that of ground beef. This meat works better for meatballs and turkey burgers.
Many packages will be labeled as simply “ground turkey,” without giving details about what parts of the bird were processed. If this is the case, check the label to find out the fat content.
Most of the time, the ground turkey you buy from the supermarket will use a ratio of 93 percent meat to 7 percent fat. Extra-lean ground turkey may contain only 1 percent fat.
You may be able to ask your butcher to grind a custom blend for you. Try this method if you would prefer more or less fat than the standard amount. As a bonus, you’ll have more control over what parts of the bird go into the grinder.
Don’t Skimp on Seasoning
Make sure to season the meat well. This is especially important when you’re working with extra lean ground turkey, as the meat will be lacking the flavor boost that comes from a high fat content.
Kosher salt and freshly ground black pepper are a must, but you can get creative with other spices and herbs as well. Tarragon, dill, or parsley would all contribute freshness and complexity to the cooked meat.
Try adding minced capers or olives to the ground turkey before shaping it into patties. The lean meat provides the ideal backdrop for these bolder ingredients.
For a hint of umami, add a dash of Worcestershire or soy sauce. If you prefer a spicier mixture, sprinkle the ground turkey with a few drops of Tabasco.
Just a reminder: If you want to do a taste test to find out if you need to adjust for seasoning, you’ll need to cook off a small portion of the meat first. It’s not safe to consume even a bite of raw poultry.
Handle With Care
Don’t overwork the ground turkey. This is one of the most important rules when it comes to ground meat products. If you handle the meat too much, it will turn out too tough.
Since ground turkey is so lean, oil your hands lightly before handling it. When shaping the mixture into patties or meatballs, use a gentle touch. Don’t be tempted to press all the air out, or the meat will shrink and toughen as it cooks.
Avoid Overcooking
This might seem like counterintuitive advice, since we’ve established that the turkey needs to cook to 165 degrees. But it’s just as important to take it off the heat before it goes too far past this point.
Meat that contains a great deal of fat can withstand higher temperatures, because the fat contributes moisture. Ground turkey doesn’t have that luxury. When the meat is overcooked, it will become dry and bland. This can even affect the flavor.
For best results, follow the timing guidelines we mentioned earlier. Keep an eye on the turkey as it cooks, and test the temperature as soon as you think it’s getting close. With enough practice, you’ll be able to tell when it’s time to reach for the thermometer.
Final Thoughts
Unlike steaks, which can be cooked to a range of different temperatures, ground turkey is very straightforward. Just continue to cook until it hits the 165-degree mark, and you can rest assured that the meat will be safe to consume.
Happy grilling!
