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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 ...
2 skin-on turkey thigh (about 1 pound each); kosher salt; 2 tbsp freshly ground black pepper; 1 tbsp finely chopped flat-leaf parsley, plus 2 sprigs; 2 tsp finely chopped rosemary, plus 1 sprig; 2 ...
Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. When a thermometer reads 165°F in the breast or 175°F in ...
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$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 ...
What matters most is the final temperature reading of the turkey. Some prefer slowly roasting a turkey at 325 degrees for optimum juiciness. Others believe cooking a holiday bird at 350 degrees is ...
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.
Remove turkey from the oven when the temperature reaches 180 degrees in the thigh, or when internal thermometer pops up. Let rest before carving. Notes: Do not stuff the turkey before roasting.