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Then remove the inner packaging, place the turkey in a 3-inch pan breast side up, and brush or spray it with oil. Cook the turkey in the oven until the breast and thigh reach 170 degrees ...
The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
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“A solidly frozen turkey will take at least 50 percent longer to cook than a thawed turkey,” the FDA says on its website, adding that if a turkey is only partially frozen, it still will take ...
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
In 2013, the turkey products were valued at nearly $678.9 million, a 13% increase from 2012. The dominant market for U.S. turkey meat is Mexico. It has been purchasing meat valued at nearly $372.6 million and accounting for 55% of turkey exports. The second-largest market for U.S. turkey, purchasing more than $70.5 million of meat, is China.
But by cooking a turkey on easy mode, one of the most traditional parts also goes out the window: Chefs can’t stuff the turkey, since that would “pose a food safety risk,” the website says ...
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 ...
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