The drumsticks wiggle. The juices run clear. But you’re still not sure if the turkey is ready?
Take its temperature. You need a thermometer for dependable accuracy. Insert an oven-safe or instant-read in several places, being careful not to allow the tip to touch bone.
According to the USDA, turkey is cooked through when the internal temperature of a thigh reaches 180° F. (When gauging doneness, keep in mind that the meat continues to cook―and subsequently rises a few degrees―even after it comes out of the oven.)
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