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Monitoring the internal temperature of both cuts ensures the best results, making sure they land at about 145°F with a few minutes of rest time before serving.
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [citation needed
For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
Instead of only roasting or smoking your turkey for the recommended time length, buy an internal thermometer. When you take the bird's temperature, make sure the thermometer doesn't touch the bone.
Although there is a growing fashion in some restaurants to serve "rose pork", temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease. [8] In Britain, Ireland, and Australia, a roast of meat may be referred to as a joint, or a leg, if it is a leg. [citation needed]
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
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.