The minimum internal temperature should reach 165°F. “A whole turkey (and turkey parts) is safe to eat when cooked to a minimum internal temperature of 165°F as measured with a food thermometer. 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.” Prior to 2006, (as per recommendation of the USDA Food Safety and Inspection Service) most cookbooks recommended that the internal temperature of a turkey should reach 170 degrees F in the breast or 180 degrees F in the thigh. If you cook your turkey that long it will end up dry and tough. For a good visual to determine if your turkey is cooked, make a slice by the leg joint to see if the juices run clear. The joint should feel loose. An un-stuffed turkey takes less time to cook than a stuffed turkey. Remember 165 temp is safe to pull the bird out because you will let it rest for a min of 1/2hr up to an 1hr. so the internal temp will rise 10 degrees or more.
Posted on: Wed, 27 Nov 2013 15:21:36 +0000
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