To cook a turkey, you should aim for an internal temperature of 165°F in the breast and 175°F in the thigh
. Here are some guidelines to follow when cooking a turkey:
- Cook the turkey at 325°F for most of the cooking time
- In the final 45 minutes, remove the cover or foil tent from the turkey and increase the temperature to 400°F to brown it
- If you're using a "meat" thermometer, remove the turkey at 165°F
. Older thermometer designs are not recommended for use, as they can be unreliable
- Take several readings in the breast to ensure you're using the lowest reading, and then probe the thigh
- If you're using a smoker, the recommended internal temperatures are 180°F in the thigh, 170°F in the breast, and 165°F in the stuffing
Remember to insert the meat thermometer close to, but not touching, the thigh bone for accurate readings
