We have the information you require to cook a safe and delectable turkey, including the answers to crucial questions like when the turkey should be done and what temperature it should be. First things first: Your turkey is cooked when the internal temperature in the thigh reaches a steady 165°F.
A beautiful roast turkey is typically the focal point of the Thanksgiving meal, so it’s crucial to keep this number in mind. Therefore, there is pressure on hosts to prepare the turkey properly, which includes bringing the bird to a safe temperature before serving. Knowing when a turkey has reached the right internal temperature will help you avoid overcooking the bird as well as ensure that it is safe to eat.
For the Safest Turkey, Check the Internal Temperature
You may have noticed that many recipes instruct you to check the turkey’s internal temperature. That’s because the most accurate way to determine whether a turkey (or other poultry or meats, for that matter) is properly cooked is to check the internal temperature, rather than jiggling a leg or making sure the juices run clear.
Here’s how to take your turkey’s temperature precisely and confirm that it has reached the appropriate internal temperature for consumption.
How to Check the Turkey’s Temperature
The meatiest part of the thigh is the best place to place an instant-read thermometer when checking the temperature of a turkey. It takes the longest to cook because it is one of the thickest parts of the turkey. You can be certain the rest of the turkey has finished cooking if it is at the proper temperature.
Look at the turkey from above with the smaller neck cavity on top and the larger opening at the bottom if you are unfamiliar with its anatomy. The tiny wings will be near the neck opening at the top. The bottom will contain the large, meaty legs, the thighs and drumsticks. The turkey’s thighs connect to its body at a joint, and the drumsticks protrude from the bird’s body.
How to Find the Right Part of the Thigh
The turkey’s bottom is to the left and its neck opening is to the right in the image above. The thighs are slightly below the drumsticks because the turkey is breast-side up. You might need to carefully turn the turkey on its side to take the temperature.
How to Take the Temperature
- Insert your instant-read thermometer into the thigh meat so that the thermometer is parallel to the body of the turkey. You should feel some resistance as it goes into the meat. If it suddenly slides very easy, that means you’ve poked through into the turkey cavity. If you hit something solid, that means you’ve come to a bone. In either case, pull back a little so the thermometer is in the meat of the thigh so you can get a proper reading.
- Make sure you know where the temperature sensor is on your thermometer. Some have it at the tip and others have it about half an inch above the tip. Check your thermometer’s manual and position your thermometer in the thigh meat accordingly.
- Hold the thermometer still: Keep the thermometer there until the numbers stop moving. It’s best to actually take the turkey completely out of the oven and close the oven door so you don’t lose too much heat from the oven. Ovens take a surprisingly long time to come back up to temperature, and leaving it open while you check the temperature will result in a longer cooking time for the turkey and anything else in the oven.
Keep the turkey out of the oven, tent it loosely with foil, and let it rest for at least 15 minutes so the juices can redistribute if the internal temperature of the bird reaches the steady 165°F that indicates it is properly cooked.
On the other hand, if the turkey’s internal temperature is below 165°F, place it back in the oven and continue to cook it, checking for doneness every 20 to 30 minutes or so.
What to Do If You Don’t Have an Instant Read Thermometer
Checking to see if the juices run clear is another method to determine whether a turkey is done, though it is less accurate than using an instant-read thermometer.
Around the turkey, make a few small cuts in the meat, then press with the flat of the knife just above the cut. The turkey is cooked if the juices that run out are clear. Continue to cook a little bit longer if you notice any reddish tint to the blood.
Do you have any additional advice for determining a turkey’s internal temperature?
FAQ
Which part of turkey is breast?
The meat from a turkey’s chest is called a breast. The only white meat on the bird is in this large cut. As a result, it costs a little more per pound than a whole turkey, but it is also simpler to handle and store.
What are the different parts of a turkey?
Frequently, turkey is packaged, cut into pieces, and sold either fresh or frozen. This is one way to sell turkey breasts, drumsticks, thighs, and wings. Being quite large, a turkey’s breast is frequently divided into smaller cutlets that are thinly sliced. Turkey breast is entirely white meat and high in protein.
What is the best part of a turkey called?
Between the thigh and the spine, in a tiny spoon-shaped bone, is where the oyster meat is located. The meat is incredibly tender and fatty, and it has the strongest turkey flavor of any part of the bird.
Which part of turkey meat is best?
1. The turkey breast. It is the most popular and valuable cut of the entire animal; it is a lean, extremely tender meat that can be prepared in thin slices or cooked in cubes, strips, and other shapes. Important note: Although many people mistakenly believe that turkey rump and breast are interchangeable, they are not