according to the usda's own data, as long as your turkey spends at least 3.7 minutes at or above,150degf (66degc), it is safe to eat.
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pasteurization time for poultry with 5% fat content (7-log10 lethality)
| temperature | time |
|---|
| 136degf (58degc) | 65.3 minutes |
| 140degf (60degc) | 29 minutes |
| 145degf (63degc) | 10.8 minutes |
| 150degf (66degc) | 3.7 minutes |