What is the minimum temperature for reheating cooked, chilled boneless turkey breast?

The minimum safe temperature for reheating cooked, chilled boneless turkey breast is 165°F. This temperature ensures that any potential pathogens, such as Salmonella or Listeria, which may have developed during storage, are effectively killed, making the food safe for consumption. The Food Safety and Inspection Service (FSIS) recommends reheating all poultry products to at least this temperature, as it not only ensures safety but also helps in maintaining the quality and moisture of the meat.

Reheating to this temperature provides a sufficient margin for food safety while also ensuring that the turkey is heated thoroughly and is enjoyable to eat. Furthermore, achieving this temperature is critical when handling any form of poultry due to its high risk of harboring bacteria that can cause foodborne illnesses if not properly cooked or reheated.