When the turkey’s internal temperature registers a steady 165°f in the thigh, the meat is done.

Cooking turkey what temperature. Cook until meat thermometer inserted into the thickest part of the thigh reads 170°f. Web change the water every 30 minutes and be careful to avoid cross contamination. 157°f (69°c) in the breast— not 165°f!, and 175°f (79°c) in the thigh for moist turkey.

Web the usda says a turkey is safe when cooked to a minimum internal temperature of 165°f as measured with a food thermometer. Place turkey on rack set in rimmed baking sheet and refrigerate uncovered for 24 to 48 hours. Make sure to thoroughly wash the sink afterward.

The temperature will rise as the bird rests—you're looking for a safe internal temperature of 165 degrees in the breast and 180 degrees in the thickest part of the thigh. Web first thing first: In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminum foil.

The breast, outer thigh, and inside thigh. That’s their recommendation for all turkey that starts out raw. The center of the stuffing must reach 165°f.

In the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees f and. ( usda charts here or read more below to see why this is safe.) how to cook a turkey at a glance: Web the turkey is done when the internal temperature reads 165 degrees at the thickest part of the thigh.

In every case, the meat should be at least 165°f when the turkey has finished cooking. Web the turkey is done when the meat reaches an internal temperature of 165 degrees f (75 degrees c) at the thigh. The stuffing should also be 165 degrees f (75 degrees c).