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2. How to Check If Your Turkey Is Cooked to the Right Temperature

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   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 ...

3. Thanksgiving turkey: Safe internal temperature, where to ...

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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. Roasted turkey fresh ...

4. This Is The Best Place To Put A Thermometer In A Turkey - AOL

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   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 ...

5. How to Tell if a Turkey is Done - AOL

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   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 ...

6. The Top 5 Questions the Butterball Turkey Hotline Gets ... - AOL

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   Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature. Just [cook ...

7. 10 turkey questions answered: How to thaw, prep and roast - AOL

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   The turkey is done when the internal temperature reaches 165 degrees in all areas — breast, legs and thighs. Let it rest for at least 20 minutes or longer before carving for easier slicing.

8. How Long Does It Take to Cook the Perfect Turkey? - AOL

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   If the stuffing in your turkey has reached a temperature of 165°F, the temperature of the innermost part of the turkey's thigh is likely between 165°F to 185°F, at which point it is done.

9. How do you know when the turkey is truly done? - AOL

   www.aol.com/lifestyle/2015-11-24-how-do-you-know...

   Also use a simple oven thermometer to make sure that your stove is cooking true to temperature. One final piece of turkey advice from Mark -- don't take the bird straight from the fridge to the oven.