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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.
$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 ...
Thanksgiving is right around the corner and you might be wondering -- what temperature should my turkey be when it’s done? This is how to know when your Thanksgiving turkey is done Skip to main ...
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 ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast.
Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider. "Checking both areas ensures they have each reached the safe minimum of 165°F ...
Here is everything you need to know about preparation, timing and temperature. ... Instead, place the turkey breast-side-up into an open, 2.5-inch-high roasting pan that ideally has a flat rack in ...