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Thigh placement: Dark meat, such as the thigh, needs to reach a higher temperature than the white meat to be fully cooked. Insert the temperature probe into the thickest part of the thigh, just ...
To check the turkey for doneness, insert a food thermometer into the innermost part of the thigh and the thickest part of the breast. The turkey is done when that innermost temperature reaches 165 ...
Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider. "Checking both areas ensures they have each reached the safe minimum of 165°F ...
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]
$14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...
The material has an accurate resistance/temperature relationship which is used to provide an indication of temperature. As RTD elements are fragile, they are often housed in protective probes. RTDs, which have higher accuracy and repeatability, [a] are slowly replacing thermocouples in industrial applications below 600 °C. [1]
In anatomy, the thigh is the area between the hip and the knee.Anatomically, it is part of the lower limb. [1]The single bone in the thigh is called the femur.This bone is very thick and strong (due to the high proportion of bone tissue), and forms a ball and socket joint at the hip, and a modified hinge joint at the knee.
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 hours more. Let turkey rest ...