I Need help fast I’d really appreciate it!

Step-by-step explanation:

a) The range at which the internal temperature can rise is from 2°F to 6°F, which means that in order fo the final temperature of the turkey to fall within the range of 165-170°F, we need to pull remove the turkey when the internal temperature is at a minimum of 164°F or a maximum of 168°F.

b) I'd rather err on the higher side of the internal temperature. After all, no one eats poultry cooked medium rare due to the high probability of salmonella poisoning and the 165-170°F is meant to destroy the microbes that causes food poisoning. Not only that, poultry meat gets sufficiently cooked at that range.

12/11c

or

12

c

11

the answer is 1 becuz if it were 1.0 that would rip apart the entire so ya. : )

~potato.

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