At least once a year I hear of some cook who pokes their turkey right in the breast or right in the cavity with a cooking thermometer to try and gauge how done it is, and inevitably comes out with either an overdone or underdone bird. This video from Bon Appetit shows you the right way, in 27 seconds. Sure, poking the bird in the breast will tell you how well cooked the breast is, but it doesnt give you a good idea of the doneness of the whole roasted turkey. Instead, take the temperature right in the thickest part of the thigh, in between the leg and the body, avoiding the bone. Its the deepest part of the turkey with meat that needs to come up to temp, so its a good indicator of whether everything else is fully cooked. When your cooking thermometer reads 165 degrees fahrenheit (or 74 degrees celsius, the minimum safe temperature for poultry, since thats the temperature where salmonella dies), the bird is done. The same rules apply to chicken, duck, goose, or any other poultry you may be cooking.
Posted on: Thu, 28 Nov 2013 05:41:08 +0000
Trending Topics
Recently Viewed Topics
© 2015