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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 ...
Roast turkey 30 minutes. Reduce oven temperature to 350°. Continue to roast until temperature in thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 ...
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
Turkey tip: If you've decided to stuff your turkey, the USDA recommends using the food thermometer to check the doneness of the stuffing as well. Insert it into the center of the stuffing to ...
[[Category:Turkey templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Turkey templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
We usually recommend roasting the bird at a high heat (somewhere between 400 and 425 degrees) for up to 20 minutes, then lowering the temperature for the remainder of the time.
Roast the turkey for 30 minutes, then decrease the oven temperature to 350°F. Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the ...
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