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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.
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 ...
Place the roast on a wire rack on a baking sheet or tray and refrigerate, preferably uncovered, for 6 to 24 hours. Let the roast sit at room temperature for about an hour before roasting. Heat the oven. Position a rack near the center of the oven and heat to 300 degrees (275 degrees convection). Sear the turkey.
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 ...
Get The Recipe. Where To Check The Turkey's Temperature. Where you measure the temperature is key to getting an accurate reading on your turkey. Check the temperature in the two thickest parts of ...
Roast the bird for 30 minutes exactly, then reduce the oven temperature to 350 F to continue cooking. Use a meat thermometer to determine the internal temperature of the bird, which will prevent ...
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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