The internal temperature of roast turkey that is cooked to doneness is

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Multiple Choice

The internal temperature of roast turkey that is cooked to doneness is

The key idea is cooking poultry to a safe final internal temperature to destroy harmful bacteria. For a roast turkey, the target final temperature is 165°F, reached in the thickest part of the meat (often the breast or the thigh) and then allowed to rest. Resting lets carryover cooking finish the job, so the temperature may rise a bit after removing from heat without needing to overshoot. Temperatures higher than 165°F tend to dry the meat, while 160°F may not reliably kill all pathogens. So 165°F balances safety with juiciness, making it the best choice.

The key idea is cooking poultry to a safe final internal temperature to destroy harmful bacteria. For a roast turkey, the target final temperature is 165°F, reached in the thickest part of the meat (often the breast or the thigh) and then allowed to rest. Resting lets carryover cooking finish the job, so the temperature may rise a bit after removing from heat without needing to overshoot. Temperatures higher than 165°F tend to dry the meat, while 160°F may not reliably kill all pathogens. So 165°F balances safety with juiciness, making it the best choice.

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