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Knowing the bird's internal temperature is the best way to make sure it is juicy, delicious, and most importantly, safe to eat. ... of the turkey's temperature without opening the oven door. The ...
Step 2. Locate and tuck the wings: Locate the joint where each wing meets the body of the turkey by gently lifting the wings. Now imagine you're laying back on the grass with your arms tucked ...
“Use a probe thermometer in the thigh while the turkey is in the oven and monitor it throughout the cook,” says Cantu. ‘I would pull the bird when the thighs hit around 155°F, because it ...
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Dabbing hash oil. The clear quartz bucket has been heated using a torch and the hash rosin placed within (seen melted as the small amber puddle). The glass cap (upper left of frame) is placed on top and creates a low pressure zone in the bucket, allowing the material to vaporize at a lower temperature than the ambient atmosphere.
For years now, the Department of Agriculture has recommended one safe internal cooking temperature for the overall turkey — breast, thighs, legs and wings. That temperature is 165 degrees.
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The best recommendation is to use a meat thermometer and ensure the turkey is properly cooked. A foolproof way to know when the turkey is done: Look for 165 F in the stuffing, 170 F in the breast ...