On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°f in the breast and 175°f in the thigh.

Roast turkey internal temp. The thickest portion of the breast should reach 165°f. According to recommendations from the united states department for agriculture (usda), the minimum internal temperature for. 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.

Be sure the turkey is completely thawed. It’s an important number to remember because, when it comes to thanksgiving food, a lovely roast turkey is usually the centerpiece of. Web you'll find that most people (including the usda) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees f (75 degrees c) in the thickest part of the thigh.

What is the proper internal temperature for turkey? Web add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven.

That’s their recommendation for all turkey that starts out raw. You want it nice and hot at the beginning. Turn off the heat and set aside.

Preheat oven to 325° f. Starting the turkey in a hot oven gets the skin crispy and burnished—just what you want. Fresh turkeys allow 1 pound of turkey per person.

Stuff the cavity with onion. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. Cook until very soft and translucent, about 15 minutes.