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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 ...
Turkey tip: If you've decided to stuff your turkey, the USDA recommends using the food thermometer to check the doneness of the stuffing as well. Insert it into the center of the stuffing to ...
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.
An oven bag, cooking bag or roasting bag is a bag used for the roasting of meat or other food in an oven. An oven bag must be chosen so that it will not melt at the temperature during cooking. They may be made of heatproof nylon [1] [2] or sometimes with food grade polyethylene terephthalate (PET). [3]
"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 ...
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A 16-pound turkey will need about 8 hours of cold-water baths. You’ll need 10 hours to get a 20-pound turkey thawed out. A big, 24-hour turkey will need at least 12 hours of cold-water bathing.
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