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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 ...
It should go in an airtight container, and, if frozen, should be reheated to at least 165°F before consuming, Washington, D.C.-based dietitian Caroline Thomason, RD, CDCES, tells USA TODAY.
The price of turkey is up 21% from last year, at an average of $1.81 per pound, according to a survey from the American Farm Bureau Federation. And for some, that price may be too much to swallow.
For poultry insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 74 °C (165 °F), unless the poultry is stuffed, in which case the temperature in the center of the stuffing should be about 74 °C (165 °F). [2]
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.
Yields: 8-10 servings. Prep Time: 10 mins. Total Time: 14 hours. Ingredients. 1 (12-lb.) frozen turkey, thawed, neck and giblets removed. 1/4 c. kosher salt
How to store: “This means that unopened packages of foods like summer sausage, pepperoni, turkey pepperoni, and salami can often be stored at room temperature in a cool, dry place like a pantry ...
Just remove the turkey from the package and blot it dry with paper towels. Your family will thank you for keeping them safe. RELATED: Stores that will be closed for Black Friday and Thanksgiving: