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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 ...
$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 ...
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 ...
Thigh placement: Dark meat, such as the thigh, needs to reach a higher temperature than the white meat to be fully cooked. Insert the temperature probe into the thickest part of the thigh, just ...
One final piece of turkey advice from Mark -- don't take the bird straight from the fridge to the oven. It has to sit out for 45 minutes to an hour to come to room temperature.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
If the stuffing in your turkey has reached a temperature of 165°F, the temperature of the innermost part of the turkey's thigh is likely between 165°F to 185°F, at which point it is done.
A foolproof way to know when the turkey is done: Look for 165 F in the stuffing, 170 F in the breast and 180 F in the thigh. What's a good last-minute turkey seasoning with pantry ingredients? A ...