To determine the correct minimum internal temperature that ground turkey must reach, we need to refer to food safety guidelines.
Let's go through the given options to understand which one is correct:
a. \(135^{\circ}F \left(57^{\circ}C\right)\): This temperature is too low for safely cooking ground turkey. Ground turkey requires a higher temperature to ensure that any harmful bacteria are killed.
b. \(145^{\circ}F \left(63^{\circ}C\right)\): Although this is a higher temperature, it is still not sufficient for ground turkey. While some other meats may be safe at this temperature, ground poultry needs to be cooked to a higher temperature.
c. \(155^{\circ}F \left(68^{\circ}C\right)\): This is closer to the required minimum temperature, but it's still not sufficient for ground turkey. To ensure complete safety, ground poultry requires an even higher temperature.
d. \(165^{\circ}F \left(74^{\circ}C\right)\): This is the correct and safest minimum internal temperature for cooking ground turkey. Cooking at this temperature ensures that the meat is safely cooked and bacteria are effectively killed.
Thus, the correct answer is:
d. \(165^{\circ}F \left(74^{\circ}C\right)\)
This temperature ensures that the ground turkey is cooked thoroughly and is safe for consumption.
