Turkey is done when the meat thermometer reaches the following temperatures:-- 180 to 185°F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
-- 170 to 175°F in the thickest part of the breast, just above the rib bones.
-- 160 to 165°F in the center of the stuffing, if turkey is stuffed.
7 comments:
Well, I'd certainly like to stuff that at any temperature!
Oh, no piercing the thigh muscle, but I'd glad bite the inside of your thigh and pierce something else...
If that turkey gets dry you will have lots of volunteer thermometers to get it moist again.
Need a little basting about now?
Yummmm....
In the thigh? I'll check it in the thigh!!!! Yum!
i'm ready for seconds!
new here, just browsing, like the photos
Post a Comment