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Checking the temperature for the proper doneness also ensures that it's safe to eat. You can follow the USDA's rule of thumb: a whole turkey is done when it reaches an internal temperature of 165 ...
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.
Following temperature guidelines is key to making sure your turkey is safe to serve. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the ...
For food safety, the internal temperature of a whole turkey should reach a minimum of 165 degrees Fahrenheit. Other signs of doneness include clarity of the juices, which should run clear, and the ...
We asked the experts to answer your most common turkey thawing, cooking, and brining questions. ... Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in ...
The United States Department of Agriculture states that the internal minimum temperature of a turkey needs to reach 165°F to be safe. "People should avoid relying solely on pop-up thermometers to ...
Pop them onto an oven-safe platter, cover the plate, and warm the turkey in the oven at a low temperature before serving. To make things extra tasty, add some of those pan juices you used for basting.
To get the proper reading, insert the meat thermometer into the deepest part of the thigh, taking care to not touch the bone. The turkey is done when it reaches a temperature of 165 degrees.
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