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The same goes for deep-fried turkey—pull it out of the oil briefly to insert the thermometer. When grilling, make sure to check the temperature on the side facing away from the heat source.
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
Investing in a meat thermometer is worth the small cost to have a successful cooking turkey experience. "You can get one from your favorite online shopping store or box store in town for about $15 ...
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 ...
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
There are several ways you can tell if your turkey is done roasting. The most reliable method is to use a meat thermometer. For food safety, the internal temperature of a whole turkey should reach ...
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Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
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