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Instead, this is how to take your turkey's temperature to ensure it's done. ... Wait until the thermometer reads 165 degrees—that's when you'll know it's cooked. If it's not quite there yet ...
For food safety, the internal temperature of a whole turkey should reach a minimum of 165. ... turkeys should be roasted at 325 degrees Fahrenheit and cooked for the following time estimates ...
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.
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. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
The turkey is done when that innermost temperature reaches 165 degrees. If the turkey doesn't reach that temperature, continue cooking until it does. Be sure to wash the food thermometer before ...
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
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, at which point it is done.
Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F