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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.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
The answer to this one is simple: you just need to know how to take a turkey's temperature. ... Insert the instant-read thermometer into thickest part of the thigh without touching the bone. Wait ...
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus ...
🦃 Gobble gobble! More Thanksgiving reads: Thanksgiving is about friends, family and food and 39% of people say they worry about eating too much.
For food safety, the internal temperature of a whole turkey should reach a minimum of 165. ... Stick an instant-read meat thermometer in the thickest part of the thigh without touching the bone, ...