A turkey is considered done when the internal temperature reaches 165 degrees at the thickest part of the thigh, ensuring it is safe to eat.
It's wise to pull turkey breast out slightly under 165 degrees since it tends to lose moisture at higher temperatures, providing a juicy result.
If the turkey is stuffed, it's crucial to check that the stuffing also reaches 165 degrees for food safety and proper cooking.
Basting and resting the turkey are essential to ensure it remains juicy, and taking the temperature at multiple points can give a more accurate reading.
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