When checking the temperature of a turkey, which temperature should be prioritized?

When it comes to ensuring that a turkey is cooked safely and thoroughly, the core temperature is the most critical factor to prioritize. This is because the core temperature accurately reflects whether the internal meat has reached the necessary heat level to kill harmful bacteria, such as Salmonella and Campylobacter, which can be present in poultry.

Cooking poultry to the appropriate core temperature, which is generally recommended to be at least 165°F (74°C), is essential for food safety. This temperature ensures that the turkey is not only safe to eat but also helps in achieving optimal texture and moisture retention in the meat.

Other temperature readings, such as the oven temperature or surface temperature, while important for cooking efficiency and evenness, do not provide a true indication of whether the meat itself is safe for consumption. The temperature of the juices that run out may indicate doneness but can also be misleading, as juices can turn clear at different cooking stages without assuring that the core has reached the safe temperature. Thus, focusing on the core temperature is the best way to guarantee that the turkey has been cooked safely and effectively.