Turkey is safe to eat only if it has been cooked and handled properly; the time “1” by itself is not enough information. The key issues are how hot the turkey got internally and how long it has been in the “danger zone” (room temperature). To give a clear answer, more detail is needed:
- Do you mean: “Is turkey safe to eat at 1 am if it was cooked earlier?”
- Or: “Is turkey safe to eat at 1 hour after cooking?”
- Or: “Is turkey safe to eat at 1°C (or 1°F) internal temperature reading?”
Basic rules you can use:
- Cooked turkey is considered safe when the thickest part reaches at least about 74°C (165°F) internally, measured with a food thermometer.
- Once cooked, it should not sit at room temperature for more than about 2 hours before being refrigerated.
- Leftovers should be kept cold (fridge around 4°C/40°F or below) and reheated thoroughly before eating.
If you clarify what “1” refers to (time since cooking, temperature number, or clock time), a much more precise yes/no answer is possible.
