You've calculated the time it takes to cook the turkey, but you want to be absolutely sure it's done. Here's a way to tell.
Things You'll Need
- Electric Carving Knives
- Meat Thermometers
After your bird has roasted for approximately the right length of time (four hours for a 10-lb. bird, for example) insert a meat thermometer into the upper thigh of the turkey without touching the bone.
When the internal temperature reads 170 to 175 degrees F, the turkey is safe to eat.
Double-check the temperature reading by looking at the juices that flow from the point of insertion of the thermometer. When the juices are clear, the turkey is done.
Tips & Warnings
- An instant-read thermometer is best for measuring the internal temperature of meats.
- Ignore the turkeys that have pop-up indicators that are supposed to signal when the turkey is done. These indicators (you might call them idiot birds) can be faulty. You don't want an overly dry turkey.
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