To ensure that your turkey is cooked to the right temperature, you need to use an instant-read thermometer. The food-safe temperature for a turkey is 165°F (74°C), but you can remove the turkey from the oven or smoker at around 157°F (69°C)
. It is essential to 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
. Here are some tips for cooking your turkey:
- Use an instant-read thermometer, such as the ThermoWorks Thermapen ONE or ThermoWorks ThermoPop 2
- Check the temperature in the breast, thigh, and drumstick
- The breast meat dries the fastest because it's so lean, so it should not be cooked past 165°F (74°C)
- You can pull the entire turkey when the temperature in the center of the breast reaches 150°F (66°C), and the carryover heat will take the temperature to about 160°F (71°C) as it rests
- Ideally, your dark meat should be around 170-180°F (71-82°C), which will produce a better texture due to the extra fat and collagen
- After removing the turkey from the oven or smoker, allow it to rest for 30 minutes before carving
. This allows the juices to redistribute and ensures a tender and juicy result.
Remember that food safety is a function of both temperature and time, so it's crucial to monitor the turkey's temperature and let it rest before carving and serving
