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Following temperature guidelines is key to making sure your turkey is safe to serve. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the ...
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. Roasted turkey fresh ...
The United States Department of Agriculture states that the internal minimum temperature of a turkey needs to reach 165°F to be safe. "People should avoid relying solely on pop-up thermometers to ...
There are several ways you can tell if your turkey is done roasting. The most reliable method is to use a meat thermometer. For food safety, the internal temperature of a whole turkey should reach ...
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. 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.
Checking the temperature for the proper doneness also ensures that it's safe to eat. You can follow the USDA's rule of thumb: a whole turkey is done when it reaches an internal temperature of 165 ...
Roast turkey 30 minutes. Reduce oven temperature to 350°. Continue to roast until temperature in thickest part of breast registers 155° and thigh registers 165°, 1 hour and 30 minutes to 2 ...
For an oven set to 325°F, FoodSafety.gov recommends the following roasting times based on the weight of a fully thawed turkey: 4 to 6 Pounds (Breast) Cooking Time 1 1/2 to 2 1/4 hours