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Use a Meat Thermometer |
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- Cook the Turkey to 165°F in the turkey’s thigh.
- Heritage Turkey to 160°F in the turkey’s thigh.
- Brined Turkey to 165°F in the turkey’s thigh
- Turkey Breast to 165°F
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Please use a Meat Thermometer
Please use a meat thermometer. Cooking thermometers take the
guesswork out of cooking, as they measure the internal temperature of your
cooked turkey to assure that a safe temperature has been reached. Cooking
times are just estimates, and every oven cooks differently.
Where to Insert
To be
an accurate indicator, a meat thermometer must be inserted properly.
On a whole body turkey insert the thermometer in the inner thigh, making
sure the tip is not in contact with the bone. On a turkey breast
insert the thermometer sideways into the thickest part of breast.
Which Type to Buy
Oven Cord Thermometers
This type of food thermometer allows you to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door using a magnet. The thermometer is programmed for the desired temperature and beeps when that temperature is reached. |
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Oven-Safe Thermometer
This type of food thermometer is designed to remain in
the food while it is cooking in the oven. It is convenient
because it shows the temperature of the food while it is
cooking. If not left in the food while cooking, however,
it can take as long as 1 to 2 minutes to register the
correct temperature. |
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Instant-Read Thermometers
This
type of food thermometer quickly measures the temperature of a
food in about 15 to 20 seconds. It is not designed to
remain in the food while it is cooking in the oven, but
should be used near the end of the estimated cooking time
to check for final cooking temperatures. To prevent
overcooking, check the temperature before the food is
expected to finish cooking. |
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Pop-Up Timers
The
“pop-up” style of disposable cooking device is constructed from
food-grade nylon. Inside it is a spring that is held down by an
epoxy. This epoxy melts somewhere in the neighborhood of 180ºF
degrees, thus releasing the spring so that the timer “pops up.”
The biggest problem with these timers is that they are always
inserted into the breast meat. The white meat will have dried
out once it reaches 180 degrees. |
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