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In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
Turkey tip: If you've decided to stuff your turkey, the USDA recommends using the food thermometer to check the doneness of the stuffing as well. Insert it into the center of the stuffing to ...
Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board. Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.
For food safety, the internal temperature of a whole turkey should reach a minimum of 165 degrees Fahrenheit. Other signs of doneness include clarity of the juices, which should run clear, and the ...
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus ...
Check the temperature: To be absolutely sure, use a food thermometer to check the temperature in the thickest part of the breast or thigh. It should read between 32°F and 40°F. It should read ...
Here is everything you need to know about preparation, timing and temperature. ... Instead, place the turkey breast-side-up into an open, 2.5-inch-high roasting pan that ideally has a flat rack in ...
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