I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.
More than that and it’ll be as safe as before but dry*, even if cooked in liquid. Specially if you’re serving it as a fillet, like in the OP.
*the exception that proves the rule is if you’re going to shred it; then it’s fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.









Birds in the genus Turdus totally deserve the name. They’re like:
Every single time this happened I managed to save the turd (they should be glad one of my cats is senile and the other overweight), but then the laundry room is full of turd turds and feathers and my cats spend hours looking for the missing bird.
(inb4 yes, “thrush”. Fuck it, I’m still calling them “turds”. Turdus rufiventris, aka rust-bellied turds.)