Final answer:
The lowest safe temperature to cook a turkey is 165 degrees Fahrenheit to ensure harmful bacteria are killed. A food thermometer should be used to check the internal temperature of the thickest parts of the turkey.
Step-by-step explanation:
The lowest safe temperature to cook a turkey is 165 degrees Fahrenheit (73.9 degrees Celsius). This temperature is necessary to ensure that any potential bacteria such as Salmonella and Campylobacter are destroyed, making the turkey safe to eat. To verify that your turkey has reached this critical safe internal temperature, it is recommended to use a food thermometer. Insert the thermometer into the thickest part of the turkey, such as the breast or the inner part of the thigh, close to the bird's body. Cooking temperatures below this threshold may not be sufficient to kill harmful bacteria and could increase the risk of foodborne illnesses.
As an additional safety tip, remember to keep raw and refrigerated foods at correct temperatures. The refrigerator should be maintained at or below 40 degrees Fahrenheit (4 degrees Celsius) and the freezer should remain below 0 degrees Fahrenheit (-18 degrees Celsius). Thaw frozen turkeys in the refrigerator rather than at room temperature, as this too helps to inhibit bacterial growth.