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The most reliable method is to use a meat thermometer. For food safety, the internal temperature of a whole turkey should reach a minimum of 165. ... Recommended Cooking Times for Turkey.
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.
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.
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.
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 general, VCF / CTL values have an inverse relationship with observed temperature relative to the base temperature. That is, observed temperatures above 60 °F (or the base temperature used) typically correlate with a correction factor below "1", while temperatures below 60 °F correlate with a factor above "1".
In demography and population dynamics, the rate of natural increase (RNI), also known as natural population change, is defined as the birth rate minus the death rate of a particular population, over a particular time period. [1]