75c isn't even true for other poultry. That's just the temp that bacteria all die instantly. If you hold a lower temperature longer it still is safe. For example, white chicken meat should be held at 65c for three minutes to be juicy and safe, or 63c for 8.5 minutes, or 68c for 1 minute. It's why chicken and Turkey are often seen as dry and tough, because the thermometer said 75c, the meat was pulled out to rest and the internal temp kept rising for a few minutes after.