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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 ...
Be sure the entire turkey — breast, legs and thighs — reaches an internal temperature of 165 degrees. ... do so just before putting the bird in the oven. And keep in mind a stuffed turkey will ...
When taking the turkey’s temperature, be sure to insert the probe into the thickest part of the breast or the thigh. ... Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely ...
For an oven set to 325°F, ... Stuffed: 2 1/2 to 3 1/2 hours. ... If you are cooking an unstuffed turkey, roast until a temperature reading of the innermost part of the thigh reaches 165°F.
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
You’ll need up to eight hours to cook a very large or stuffed turkey to ensure it reaches at least 165°F internally. For smaller birds or unstuffed turkeys, cooking typically takes 3 to 4 hours ...
Plan to roast the turkey for about 13 minutes per pound for a whole unstuffed bird, and about 15 minutes for a stuffed bird. Pros: A roasted turkey will always make a stunning centerpiece and is ...
Roast until the temperature reaches 165 degrees in the thickest part of the turkey breast. (Note: turkey size and oven temperatures vary, so please consider using a wired meat thermometer; insert ...