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2. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   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 .

3. This Is The Cheat Code To Getting Perfectly Cooked Meat Every ...

   www.aol.com/cheat-code-getting-perfectly-cooked...

   Like pork, you want to cook fish to an internal temperature of 145°F. There is, however, one exception: salmon . Caison recommends turning the heat off once your salmon reaches an internal ...

4. Thanksgiving turkey: Safe internal temperature, where to ...

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   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.

5. This Is The Best Place To Put A Thermometer In A Turkey - AOL

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   Thigh placement: Dark meat, such as the thigh, needs to reach a higher temperature than the white meat to be fully cooked. Insert the temperature probe into the thickest part of the thigh, just ...

6. Meat thermometer - Wikipedia

   en.wikipedia.org/wiki/Meat_thermometer

   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.

7. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry ...