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The same goes for deep-fried turkey—pull it out of the oil briefly to insert the thermometer. When grilling, make sure to check the temperature on the side facing away from the heat source.
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
Investing in a meat thermometer is worth the small cost to have a successful cooking turkey experience. "You can get one from your favorite online shopping store or box store in town for about $15 ...
Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours. Let the turkey rest for 20 minutes. Carve and serve.
To check the turkey for doneness, insert a food thermometer into the innermost part of the thigh and the thickest part of the breast. The turkey is done when that innermost temperature reaches 165 ...
Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
Insert a meat thermometer into the thickest part of the meat, not touching the bone. Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan ...
Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to ...
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