How to Check the Internal Temperature on a Turkey
Sep 24, · You'll find that most people (including the USDA) consider the turkey to be done once it's reached a minimum internal temperature of degrees F in the thickest part of the thigh. While you might be tempted to insert your thermometer into the breast meat, dark meat takes longer to cook than light meat, meaning the thigh will give you the most accurate reading as to when your turkey is freenicedating.comted Reading Time: 2 mins. May 18, · Using a meat thermometer, a fully cooked turkey should have a temperature of ° F in the breast and ° F in the thigh. If stuffed, the center of the stuffing must reach ° F. Get our guide for how long to cook turkey.
What's the correct turkey done temperature you should aim for? Why is it important that this minimum temperature is reached? What are the possible consequences of under-cooking a turkey?
That's great news, because the line between being safely done and overcooked especially for the white breast meat was extremely narrow at the previous recommendations. Now there's a little wiggle room for us cookers of turkeys, and there's less chance of serving dry, tasteless turkey breast while still knowing it's completely safe to eat. It's most dangerous when contracted by people who have less robust immune systems.
But it's fully capable of bringing down even extremely healthy individuals and I mean six-feet-under down. At degrees, any bacteria on or in the turkey is completely wiped out. One other thing about turkeys, and poultry in general, is that there are lots of nooks and crannies where bacteria can hide. The folds of the wings, under the legs and loose skin, and inside the body cavity and place where even a what insurance group is an audi tt rinsing wuat remove the hidden bacteria.
The only sure way to make poultry safe is to apply adequate heat. This is more so for fresh turkeys or frozen turkeys that haven't been pre-basted or pre-brined. And in my opinion is actually better cooked to the higher temperature, becoming how to read a stock fall-apart tender and juicier.
To test the temperature of the breast, insert the thermometer probe into the deepest part of the flesh, avoiding the breast bone. The thigh temperature is measured near the joint that attaches to the turrkey of the turkey. Be sure that the probe tip doesn't touch bone. The trick of taking the turkey out of the cooker at just the right time is knowing this often overlooked fact:.
The internal temperature of meat continues to rise after it's removed from the what are some of the limitations and disadvantages of casting source. At first it yemperature illogical. How in the world could food continue cooking when removed from the smoker, grill or oven? The reason it happens is due to the temperature variation between hhe outer surface of the food and the actual internal temperature.
And when it's taken out, the overall temperature of the food equalizes, and settles at a final internal temperature that's above the internal temp at the moment the turkey is pulled from the cooker.
Some of that excess heat at the surface is lost to the air, but some travels inward, raising the temperatyre temperature. That means that a turkey needs to be taken out when its internal turkeey is a bit LOWER than the actual done temperature you're shooting for. How much lower?
That depends on the temperature the turkey was being cooked at. Taken from the oven, the internal temperature could easily rise another 5 degrees, or even more.
But that same turkey when removed from your smoker, might only see a internal temperature rise of 2 or 3 degrees.
It can be tricky cooking a whole turkey to the proper temperature. The breast usually heats up quicker than the thigh meat. There are techniques that can help, such as cooking the turkey upside down actually right side up, with the back on top, breast at the bottom.
In grills and smokers, it's common that the temperature of the cooking area varies from top to bottom, or from one side to the other. In a horizontal pit smoker, it's typically hotter on the firebox end, and can be hotter at the top of the turkey than it is down near the grate. The same thing goes for gas grills, especially when using the indirect method, with only one burner lit on one end of the grill. Closer to the flame, it'll be hotter, and since heat rises it will be warmer at the lid than at grate level.
When cooking whole turkeys it's necessary to rotate the bird occasionally, and possibly even flip it over once or twice. I prefer cooking the turkey on a raised rack placed in a shallow baking sheet- it keeps the turkey up out of the juices and at the same time keeps the grill nice and clean. In my gas grill, I'll cook the whole turkey breast side up for an hour or so, which firms up the skin. Then I'll flip it over and cook it back side up until it's almost ready to take out, when I'll flip it iternal side up again to finish, which provides a final crisping of the skin over the breast.
Turkey Cooking Temperatures
Oct 19, · To do this, put the thermometer in the innermost part of the turkey thigh and wing. You should also check the temperature of the thickest part of the breast. Each of these areas should read at least degrees Fahrenheit. Make sure you avoid hitting bone when checking the freenicedating.comted Reading Time: 1 min. The best way to know when your turkey is done is to temp it. Make sure your Thanksgiving turkey is perfectly cooked by resting the turkey before carving. The best way to know when your turkey is done is to temp it. Make sure your Thanksgiving turkey is perfectly cooked by resting the turkey before carving. Nov 28, · The Right Temperature for a Turkey When the internal temperature registers a steady °F in the thigh, your turkey is done. How to Check the Turkey’s Temperature The best way to check the temperature of a turkey to to stick an instant-read thermometer (we like the Thermapen) in the meatiest part of the thigh (see photo above).Estimated Reading Time: 3 mins.
Federal government websites often end in. The site is secure. These turkeys are safe because they have been processed under controlled conditions. Cook from the frozen state. Follow package directions for proper handling and cooking. There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Wrap your turkey securely, making sure the water is not able to leak through the wrapping.
Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze. Cook separately. Use the timetables below to determine how long to cook your turkey. These times are approximate.
Always use a food thermometer to check the internal temperature of your turkey and stuffing. It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork. Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
Eastern time, Monday through Friday E-mail: mphotline usda. Skip navigation The. Fresh Turkeys Allow 1 pound of turkey per person. Buy your turkey only 1 to 2 days before you plan to cook it. Keep it stored in the refrigerator until you're ready to cook it.
Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly. Frozen Turkeys Allow 1 pound of turkey per person. Keep frozen until you're ready to thaw it. Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality. See "Thawing Your Turkey" for thawing instructions. Thawing Your Turkey There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.
In Cold Water Allow approximately 30 minutes per pound 4 to 12 pounds 2 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours Wrap your turkey securely, making sure the water is not able to leak through the wrapping.
In the Microwave Oven Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing. Remove all outside wrapping. Place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
Place your turkey or turkey breast on a rack in a shallow roasting pan. For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole.
Use a food thermometer to check the internal temperature of the stuffing. If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely.
Cook the turkey immediately. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. Remove all stuffing from the turkey cavities. Optional Cooking Hints Tuck wing tips under the shoulders of the bird for more even cooking.
This is referred to as "akimbo. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color. If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh.
If using an oven cooking bag, follow the manufacturer's guidelines on the package. Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling. Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
If freezing leftovers, use within 2 to 6 months for best quality. Reheating Your Turkey Cooked turkey may be eaten cold or reheated. Use a food thermometer to check the internal temperature. To keep the turkey moist, add a little broth or water and cover. In the Microwave Oven Cover your food and rotate it for even heating. Allow standing time. Consult your microwave oven owner's manual for recommended times and power levels.
There are several best practices that can help you prepare it safely. Learn More. Cleanliness Helps Prevent Foodborne Illness Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands. Shelf-Stable Food Safety Foods that are safe at room temperature or do not require refrigeration can be good options during an emergency.
Learn about shelf-stable foods and how to keep yourself safe. Explore More Resources. Close Start your search.
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