Fleisher’s Turkey Madness, Part III: Taking the Turkey’s Temperature

Posted November 16th, 2011 in Posted in Recipes & Other Helpful Tips

Just how do you know when your turkey is done? If you’re using an oven-safe meat thermometer, insert it into the thigh prior to placing the turkey in the oven and leave it in while the turkey is roasting. Position the thermometer so it can be read while the turkey is in the oven.

When using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting. Insert it into the thigh and/or stuffing to take the temperature and then remove it from the bird.

Either way, the tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thighbone but not touching the bone, and pointing toward the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity.

Remove the turkey from the oven when the temperature reaches 150 degrees. It should rest 30 minutes before carving. Tent your bird with foil and after half an hour the turkey should reach 160 degrees.

The temperature of the stuffing should read 165 degrees. If the stuffing does not read 165 degrees but the thigh does, remove the stuffing from the cavity and continue to heat it while turkey rests.

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