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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.
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 ...
There are several ways you can tell if your turkey is done roasting. The most reliable method is to use a meat thermometer. For food safety, the internal temperature of a whole turkey should reach ...
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Roast turkey 30 minutes. Reduce oven temperature to 350°. Continue to roast until temperature in thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 ...
For an oven set to 325°F, FoodSafety.gov recommends the following roasting times based on the weight of a fully thawed turkey: 4 to 6 Pounds (Breast) Cooking Time 1 1/2 to 2 1/4 hours
Turkey-cooking temperatures are also a hot topic around Thanksgiving. Some people like to start the bird at a high temperature to crisp the skin, then reduce the heat to cook the meat. The Diestel ...
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