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To check the turkey for doneness, insert a food thermometer into the innermost part of the thigh and the thickest part of the breast. The turkey is done when that innermost temperature reaches 165 ...
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 ...
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 ...
The turkey is done when the internal temperature reaches 165 degrees in all areas — breast, legs and thighs. Let it rest for at least 20 minutes or longer before carving for easier slicing.
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 ...
Proper defrosting ensures the turkey will stay at a safe, consistent temperature. ... All poultry should be cooked to an internal temperature of 165 degrees Fahrenheit at the thickest part of the ...
"Using a digital or dial meat thermometer is a more reliable way to ensure your turkey reaches the safe minimum internal temperature of 165°F, as it provides a precise temperature readout," says ...
Then submerge the wrapped turkey in cold water, breast side down into a large enough pot, bowl or the kitchen sink. ... You want to make sure the internal temperature reaches at least 165 degrees ...