what is the best internal temperature for turkey?
24305
If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
258716
A temperature of 65 – 85 degrees is ideal for must cultures, including kefir. Wild temperature swings should be avoided, so if temperature control is an issue in your home then you may want to consider insulating your culturing vessel with a towel or by some other means.
1342785
First of all, let's talk food safety. According to the USDA, you shouldn't leave turkey at room temperature longer than 2 hours, or for more than 1 hour in temperatures above 90°F. Plan on an hour's holding time, max.
674295
Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
388958
['Under 4kg: 20 mins per kg plus 70 mins.', 'Over 4kg: 20 mins per kg plus 90 mins.', '1.5kg: 1 hr 40 mins plus resting at 190C/170C fan/gas 5.', '2kg: 1 hr 50 mins plus resting at 190C/170C fan/gas 5.', '2.5kg: 2 hrs plus resting at 190C/170C fan/gas 5.', 'Italian-style turkey crown.', 'Easy turkey crown.']
256020
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
224163
Using a meat thermometer, a fully cooked turkey should have a temperature of 165° F in the breast and 175° F in the thigh. If stuffed, the center of the stuffing must reach 165° F. Get our guide for how long to cook turkey.
508818
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check.
579666
To reheat remove wrapper and place turkey in a shallow pan containing 2 cups of water. Cover turkey with an aluminium foil 'tent. ' Place in a 350°F oven for 1.75-2 hours or until internal temperature reaches 140°F-145°F. Do not stuff.
550752
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F.
569662
Place turkey in pre-heated oven and heat until hot (140° F). Cover pan completely with foil for the entire cooking time. Cover breast loosely with foil after 1 to 1 1/4 hours to prevent over-browning and drying. Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
1018983
Controlling Temperature Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry to 165 degrees. However, to get real tender barbecue you want a higher final temperature, say around 180 degrees.
400553
['Slow: Thaw in the Refrigerator. Timeline: Allow approximately 24 hours for every 5 pounds of turkey. ... ', 'Medium: Thaw in Cold Water. Timeline: Allow approximately 30 minutes for every pound of turkey. ... ', 'Fast: Thaw in a Microwave Oven.']
298659
Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
911456
Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. For a turkey of this weight, the cooking time should be 3½-4 hrs.
371137
A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat.
316744
['8- to 12-pound turkey: 4 to 4 1/2 hours.', '12- to 14-pound turkey: 4 1/2 to 5 3/4 hours.', '14- to 18-pound turkey: 5 3/4 to 6 1/4 hours.', '18- to 20-pound turkey: 6 1/4 to 6 3/4 hours.', '20- to 24-pound turkey: 6 3/4 to 7 1/2 hours.']