Apr 12, 2019 · Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning. For years, the FSIS* branch of the USDA** recommended cooking turkeys and chickens to 170ºF internal breast temperature, and 180ºF internal thigh temperature. Recently that standard has been changed, and now the FSIS recommends that the internal temperature of any part of the turkey has to reach just 165ºF in order to be safe.
5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. Aug 30, 2019 · Turkey meat must be thoroughly cooked to kill bacteria and prevent the risk of food poisoning. Even slightly pink meat is not considered safe to eat, and should not be served. Many cooks warn that a turkey breast cooked to an internal temperature of 170º F (77º C) will become too dry.
Aug 16, 2011 · I know I’m taking a slight risk here, but as long as I rest my turkey for ten minutes, it will be safe. [UPDATE 2017-10/22] To eliminate even the small risk of the turkey not staying at 150°F for 3.8 minutes due to thermal mass, cook the turkey until the the internal temperature reaches 150°F, then set a timer for 4 minutes. Nov 04, 2016 · According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above,150°F (66°C), it is safe to eat. In other words, by the time it's done resting (you do let your turkey rest before carving, right?), you should be good to go. Check out the video for how to take the temperature of your roasted turkey for more details.
Nov 16, 2018 · To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Let the turkey stand 20 minutes before removing all . For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
Nov 22, 2018 · If you are having a small, intimate gathering and have decided to cook only a turkey breast, as opposed to the whole turkey, Food Safety states that the appropriate cooking time for Author: Lauren Weigle.