I’m worried about the salmonella outbreak. What temp will it be safely done? And can I keep it warm in oven and on what oven temp?

165F is the USDA recommendation for poultry, which means it's nice and conservative—they wouldn't recommend something unsafe :) Be sure to check the thickest parts of the thigh and breast to make sure both have hit 165F. How long are you thinking about keeping it warm?