To ensure that a turkey is cooked safely and remains juicy, it should be cooked to an internal temperature of 165°F (74°C) in the breast and 175°F (79°C) in the thigh
. Here are some key points to remember when cooking a turkey:
- Use an instant-read thermometer to check the internal temperature of the turkey
- Insert the meat thermometer close to, but not touching, the thigh bone
- Check the temperature in three different locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh
- The food-safe temperature for a turkey is 165°F (74°C), and it's best to check the temperature between the thigh bone and the breast
- The USDA recommends cooking turkey breast to 165°F (74°C), but some people prefer their turkey breast at 150°F (66°C)
- After removing the turkey from the oven, it should rest for at least 20 minutes before carving to allow the juices to redistribute
Remember that cooking times may vary depending on the size and thickness of the turkey, as well as the oven temperature. It's always best to use a meat thermometer to ensure the turkey is cooked to the proper temperature for safe consumption.
