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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 ...
It is crucial to cook the turkey at a safe internal temperature. In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs ...
$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 ...
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
For food safety, the internal temperature of a whole turkey should reach a minimum of 165. ... Even a perfectly cooked turkey can look pale or overly browned. Recommended Cooking Times for Turkey.
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.
Where you measure the temperature is key to getting an accurate reading on your turkey. Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider.
(I would usually remove a heritage bird from the oven at this temperature, but Butterball suggests cooking the turkey until its internal temperature reaches 170°F.) Ultimately, I cooked the ...