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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 ...
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 ...
Where you measure the temperature is key to getting an accurate reading on your turkey. Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider.
$14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Stick an instant-read meat thermometer in the thickest part of the thigh without touching the bone, and let the thermometer take several seconds to read the temperature. For perfect turkey, take ...
Allow 30 minutes of thawing time for each pound of turkey, which translates to about six hours for a 12-pound turkey. A 15-pound bird will thaw in eight hours. Adjust the thawing time based on the ...
Lightly seasoned and cooked sous vide-style, this turkey breast is guaranteed to turn out extra moist and juicy once thawed and warmed. The leftovers will be prime for Black Friday sandwiches (if ...