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The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
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 ...
Deciding the size and how long the turkey needs to cook is part ... to ensure their turkey has reached the safe internal temperature of 165°F, " says Kimberly Baker, a food systems and safety ...
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
Turkey-cooking temperatures are also a hot topic around Thanksgiving. Some people like to start the bird at a high temperature to crisp the skin, then reduce the heat to cook the meat. The Diestel ...
Arrange a rack in lower third of oven; preheat to 450°. Gently pat turkey with paper towels to remove any excess moisture. Place shallot, lemon, garlic, fresh thyme, and sage in turkey cavity and ...
One final piece of turkey advice from Mark -- don't take the bird straight from the fridge to the oven. It has to sit out for 45 minutes to an hour to come to room temperature.
Insert a meat thermometer into turkey thigh, increase oven temperature to 350°F, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and ...