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$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 ...
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 ...
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 ...
Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil. Heat the broiler to high and return the vegetables to the oven.
Stick an instant-read meat thermometer in the thickest part of the thigh without touching the bone, and let the thermometer take several seconds to read the temperature. For perfect turkey, take ...
Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer can be left inside the oven during cooking. Another variety commonly used on turkey is the pop-up timer, which uses a spring held in by a soft material that "pops up" when the meat reaches a set temperature. Bimetal coil thermometers ...
For an oven set to 325°F, ... If the stuffing in your turkey has reached a temperature of 165°F, the temperature of the innermost part of the turkey's thigh is likely between 165°F to 185°F, ...
Reduce oven temperature to 350°. Continue to roast until temperature in thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 hours more. Let turkey rest ...