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The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
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 ...
Turkey tip: If you've decided to stuff your turkey, the USDA recommends using the food thermometer to check the doneness of the stuffing as well. Insert it into the center of the stuffing to ...
The CDC says that cooking poultry and eggs to an internal temperature of 165˚F kills bacteria and viruses, including bird flu viruses; and there’s no evidence that anyone has gotten bird flu ...
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.
"When your food thermometer registers 165˚F in the innermost part of the thigh, the innermost part of the wing, the thickest part of the breast and the center of the stuffing, the turkey is ready ...
At five hours, the turkey temped at 160°F in the breast and 165°F in the thigh. (I would usually remove a heritage bird from the oven at this temperature, but Butterball suggests cooking the ...
Depending on the size of your turkey, you'll want to plan ahead and make sure the ... Use a meat thermometer to make sure that the internal temperature in the thickest part of the bird reaches 165°F.