Ground turkey is done cooking when it is evenly browned all over, there is no pink remaining, the juices run clear, and the internal temperature reaches at least 165°F (74°C) as measured with a meat thermometer. Visual cues such as a uniform light brown or grayish color inside also indicate doneness, but using a food thermometer is the safest method. Typically, it takes about 10-15 minutes to cook ground turkey in a skillet. Avoid consuming turkey that is raw or partially cooked for food safety reasons.
How to Check Doneness
- Use a meat thermometer inserted into the thickest part of the cooked ground turkey. It should read 165°F or above.
- Check that the meat is uniformly light brown or gray with no pink spots.
- Juices from the meat should run clear, not pink or red.
Cooking Tips
- Cook ground turkey in a preheated skillet with a bit of oil.
- Let the turkey brown evenly, stirring and breaking it up occasionally.
- Cooking typically takes about 10-15 minutes depending on the heat and quantity.
Following these guidelines ensures ground turkey is safely cooked and moist rather than dry or undercooked.
