What Should Meat Thermometer Read in 10 Lb Turkey
How to cook a turkey? Don't waste your fourth dimension with other posts. Here's the apparently truth: The secret to perfect turkey is proper control of turkey temperature . And that'south our jam. Use whatever recipe y'all like—deep-fry it, fume it, roast information technology, whatever. But neglect these fundamental principles at your own peril!
Turkey Doneness Temperature
Turkey Doneness Temp: 157°F (69°C) in the breast— not 165°F !, and 175°F (79°C) in the thigh for moist turkey. (USDA charts here or read more than below to see why this is safe.)
How to Cook a Turkey at a Glance: Cooking Time and More than
- Thawing: You demand to verify that your turkey is fully thawed before putting information technology in the oven or smoker or frier to avert disaster. Best thaw method is in the fridge—one twenty-four hours per 5 lbs.
- Internal Temp Tracking: Track internal turkey temps while roasting, if you can. Place an alarm thermometer probe in the thickest part of the chest (another in the thigh).
- Oven Temps: Best roasting is 2 stage process—450°F (232°C) for 1 hour, then downward to 325°F (163°C) for however long information technology takes until the turkey is done. If y'all read a postal service telling you lot exactly "how long to cook a turkey," hit the back button fast.
- Verify Turkey Doneness: Be certain to verify your doneness temps with an instant-read thermometer. The lowest reading you lot find should be 157°F (69°C) in the breast or put it back in the oven or smoker a little longer.
How to Melt a Turkey In Depth: Everything Y'all Demand to Know…
No other holiday has such a laser focus on a single slice of food—the Thanksgiving Turkey. If the turkey isn't right, the day gets an asterisk. If the turkey is just perfect, everyone somehow feels more than thankful. To say zilch nigh the real danger of nutrient poisoning with poultry! And YET, how often practice y'all cook a whole turkey during the other 364 days of the year? Perchance at Christmas? Perhaps never? Cooking a perfect Thanksgiving Turkeyon cue is a picayune like being called in to throw the winning touchdown when y'all haven't touched a football all year. But don't worry. We've got yous covered.
At present that you've reviewed the "at a glance" headlines, it's time to dig a little deeper. Allow's start with some of the almost common questions…
HOW LONG TO COOK A TURKEY?
Perhaps the question people ask most virtually cooking a turkey is "how long it is going to have?" Charts and posts about turkey cooking times abound promising "Turkey Cook Times," only they all share the same fundamental flaw—no chart can take into business relationship all the variables that tin can actually impact your particular turkey's actual cooking time…
Things that Change Charge per unit of Cooking…
- The accuracy of your oven or smoker (well-nigh ovens are off their ready betoken past 25-l°F [xiv-28°C])
- The type of oven (conventional, convection)
- Uneven heating flow in your oven
- Where the turkey is positioned in the oven or smoker
- The depth and size of the pan
- The blazon of roasting pan: whether it's nighttime, shiny, or dull
- Using a roasting pan with a lid (don't do this BTW)
- The exact size of your turkey
- It'southward shape dimensions relative to other turkeys
- The fat content of your turkey
- How warm it was when it went into the oven or smoker
- Whether it was completely thawed or still partially frozen
- Whether information technology was tented with foil or not
- Whether it is stuffed or unstuffed
So, can you trust a turkey time chart to make sure your turkey is a) done plenty to be safe to consume or b) not dry and tasteless? No, yous cannot. Time charts do take their utilise. They help you lot estimate when to get-go cooking your turkey relative to dinner time. Simply for delicious turkey, you desire to cook your turkey until it is done and non a moment longer.
WHAT TEMPERATURE IS TURKEY Washed?
Click on almost whatever other "how to melt a turkey" post and yous'll see the same bad information repeated over and over. But despite what they all say, you absolutely should Non melt your turkey breast meat to 165°F (74°C) or to—heaven forbid—180°F (82°C)!
Our answer? Cook the breast meat to 157°F (69°C) for moist, juicy turkey.
Os dry turkey white meat is the reason so many people kind of hate turkey. It's also why turkey gravy and cranberry sauce are de rigueur on so many Thanksgiving dinner tables. But if you've ever eaten properly cooked turkey white meat, you know information technology can exist moist and absolutely delicious without whatever added condiment!
TWO Different TYPES OF MEAT
Part of the challenge here is that a whole turkey actually has two very different types of meat on the same bird: the lean and tender white meat of the breast and the heavily worked dark meat of the legs and thighs. Cooking them at the same time is a little like trying to cook a steak and a brisket in the same oven. Since the dark meat, like a brisket, needs higher temperatures for the collagen to melt, our recommendation for the tender dark meat is 175-180°F (79-82°C)! (Read more here about how to achieve both temps in the aforementioned bird.)
IS It Prophylactic TO Swallow?
The other claiming is that people misinterpret the food safety tables put out past the USDA. Achieving a reduction of the poultry pathogen Salmonella is a office of both fourth dimension and temperature. Annotation this screenshot from the USDA'due south own tables on turkey safety…
This shows that a turkey held at 157°F (69°C) for 50.4 seconds volition accomplish the same lethality on Salmonella as a turkey cooked to 165°F (74°C) does instantaneously. And what are the odds that a turkey pulled at 157°F (69°C) will remain at that temp for at least a minute? 100% because of something called Carryover Cooking. The temperature is actually guaranteed to go along going up for a spell later on you remove it from the oven or smoker.
Meanwhile the white meat in turkey volition first to expel its water in the 150's F (lx'due south C) and be os dry by the time it reaches 165°F (74°C).
Do your family a favor this Thanksgiving. Pull your turkey from the oven or smoker at 157°F (69°C). But remember to verify!
With those big questions out of the mode, allow'southward go downwardly to brass tacks. Here'southward the best advice you'll detect on how to melt an amazing turkey. It starts correct up forepart with the thaw…
Part i: HOW TO THAW A TURKEY
Information technology'southward often disregarded but the first key to delicious turkey is proper thawing. You can really cook a fully frozen turkey and, of course, you lot can melt a fully thawed turkey. But cooking a turkey that ispartially thawed and partially frozen on Thanksgiving morning is a recipe for disaster.
A partially frozen turkey volition cook unevenly. Past the time the inner frozen area thaws and comes to its pull temperature, the outermost layers of the turkey volition be woefully overcooked.
THE BEST METHOD: HOW TO DEFROST A TURKEY IN THE Fridge
The all-time way to get an evenly thawed turkey is the deadening and gentle fashion. Information technology takes a little forethought and making some room in your fridge but is the easiest method, also.
Steps
i.
Put your frozen turkeychest-side UP on a rimmed canvas pan or tray in your refrigerator set to37°F (3°C).
2.
Allow at least24 hours for every five-6 pounds (2.3–2.7 kg) of frozen turkey. A 20-pound (ix.1 kg) turkey will accept 4 full days to thaw in a refrigerator.
TURKEY THAW DAY
For near all turkey sizes, the Sat before Thanksgiving is the perfect day to place your frozen turkey in the refrigerator—allowing plenty of time for thawing without letting the thawed turkey overstay it'south welcome in the fridge before cooking. So mark "Turkey Thaw Day" on your calendar now!
SPEED THAW METHOD
If you don't have several days at your disposal, you can try thespeed method.
Water has a much greater molecular density than air. Heat transfer from the molecularly dense water to the frozen turkey happens much faster than in air. You will need to allow at least 30 minutes per pound(per .45 kg), so information technology will yet take some time.
Steps
1.
Place your unopened turkey (it must exist in closed wrapping)chest-side Downwardly in a libation and fill with cold water to cover. Your turkey may float at first, that's okay. Information technology will begin to sink equally information technology thaws.
2.
Employ an alert thermometer like the ChefAlarm ® with its loftier alert ready to41°F (4.v°C) to track the water temperature during a water thaw. (If you lot similar, yous tin can also have advantage of the ChefAlarm's built-in timer to keep runway of your hours.) Or spot-check the water's temperature every one-half hour with an instant-read thermometer like a Thermapen, and add water ice to proceed the water attwoscore°F (four.four°C) or below. This is very important! If the water gets in a higher place 40°F (4.4°C) while the turkey is thawing, leaner may begin to grow that could survive the cook.
This process may crave 1-2 large bags of ice—so exist prepared.
VERIFYING THAT YOUR TURKEY IS THAWED
Whichever method you utilize, you should ALWAYS verify that the internal temperature of your turkey is above freezing Earlier putting it in the oven or smoker. Once again, you lot tin actually cook a frozen turkey and, of course, yous can cook a thawed turkey, but yous can't cook a partially thawed, partially frozen turkey. If the center of the turkey is however frozen, by the time it comes to a food rubber temperature, the outside meat will be burned to a crisp.
Steps
1.
Using a fast and accurate instant-read thermometer, like Thermapen Ane, push the probe tip through the wrapper, deep into the chest and pull information technology out noting the temperature reading equally it changes. The lowest temperature you see should be thirty°F (-1°C) or above (and, of course, beneath the danger zone— forty°F [4.4°C]). Check in several places. Bank check deep in the thigh and next to the neck crenel too.
2.
If you encounter water ice with the probe, or see a temperature reading beneath 30°F (-1°C), continue thawing using either method above until the turkey is fully thawed.
Role 2: PREP YOUR TURKEY SKIN FOR THE OVEN OR SMOKER
Ane of the most delicious parts of a properly cooked turkey is crispy skin. And crispy pare later on cooking starts with DRY skin before cooking. Water on the surface of the meat volition irksome down the melt, and crusade uneven browning. The heat of the oven or smoker must start work to evaporate the surface wet before the cooking really begins.
And so, prep your turkey skin by either drying or, better nevertheless, dry brining your turkey pare earlier cooking.
Steps
ane.
Pat your turkey dry out with paper towels right before cooking. (This is peculiarly important if you moisture-brined your turkey in saltwater). Exist sure to go the entire surface of the turkey (even the inside surface of the main crenel and neck crenel)prissy and dry out before seasoning.
2.
Slather on the butter or oil and spices (whatsoever your recipe calls for) and commencement cooking.
3.
Optionally, go even crispier skin and juicier, more flavorful turkey meat by dry-brining your bird. Dry out brining is essentially air-drying your turkey. Afterwards applying your spices (we prefer simply manifestly salt and pepper), leave youruncovered in the refrigerator on a baking tray for the morn (8 hours) before or the entire day earlier (24 hours) cooking your turkey.
PART 3: TRACKING YOUR TURKEY'S INTERNAL TEMPERATURE
2 THERMOMETERS ARE BETTER THAN ONE
The more uniform a slice of meat is in shape and size, the more evenly it will cook. (This is why we necktie up roasts and butterfly some cuts of meat before cooking them.) Needless to say, whole turkeys are anything merely compatible in shape! The breasts are thick at one end and tapered toward the other, while the legs are quite a chip smaller. These unlike areas of the turkey only will not cook at the same rate.
That's why it's important both to track your cooking temp with a cooking alarm thermometer similar Smoke X, ChefAlarm, or DOT (sometimes chosen a "leave-in probe thermometer" or an "oven thermometer") and to verify your doneness temps with a fast and accurate instant-read thermometer. Two dissimilar thermometers for two different but very important jobs.
If you only have 1, the instant-read is the more important, since it allows you to verify doneness temperature in multiple places. But each time you open the oven door or the smoker chapeau to cheque on your turkey temps, you're likely to reduce the internal temperature of the oven or smoker by as much as 50°F (28°C). Each time!
Simply with an alert thermometer, you'll be able to rails your turkey'south internal cooking temperature from outside the oven or smoker, so y'all won't miss the critical moment when your turkey is done!
Remember, your goal is to cook your turkey breast to exactly 157°F (69°C) and not one degree more before removing information technology from the oven, smoker, or frier.
Role 4: WHERE TO Identify THE THERMOMETER PROBE
Most "How to Melt Turkey" posts show the thermometer sticking direct up out of the breast of the turkey, just that is a bad idea. The "gradients" or different temperatures in a turkey breast while it cooks follow the contours of the breast itself, which are long and flat (motion picture a chicken breast).
Pushing a probe vertically through the top ways you are cutting beyond those gradients. That's the correct way to verify the doneness of the bird, but for temperature tracking, we recommend increasing the likelihood that you position the probe sensor in the "thermal eye" of the chest past following its contours and inserting the probe horizontally, parallel to the baking tray.
Steps
one.
Hold the probe against the turkey breast to estimate how deeply you should push the probe tip into the breast to reach its middle. With your other hand, pinch nigh where you lot think the probe will attain the outer edge of the turkey.
two.
Insert the probe laterally, from near the cervix cavity, parallel to the cutting board or pan up to your fingers pinching the probe with your other hand.
3.
The probe'south tip should exist about 1/ii to 1 inch (1.3 to 2.5 cm) from the internal cavity of the bird to avoid touching the bone. You tin can wiggle the probe tip inside the turkey chest and feel with your other hand to verify it is near the center of the breast.
4.
If you Do have a second probe to work with, push information technology deep into the thigh—between the leg and the torso of the turkey. If yous hit bone, pull the probe tip back half an inch.
5.
Ready the alarm thermometers loftier alert to 157°F (69°C) in the breast. If you have a second channel for a second probe in the thigh meat, set its high alert to 175°F (79°C).
With a cooking alarm thermometer you lot will exist able to track your turkey'southward internal temperature from your counter acme! Avoid the temptation to open the oven or smoker, and let out the hot air, until the alarm sounds.
When the warning sounds, it's time to verify the doneness of your turkey.
PART five: VERIFYING PULL TEMPS—HOW TO KNOW WHEN YOUR TURKEY IS Really Done
The all-time mode to know your turkey is washed is, merely, to take its temperature. Yes, you've been monitoring the temp with a leave-in probe thermometer, simply there's a expert hazard that you didn't hit the thermal center with the tip of the probe, despite your best efforts. Verifying your turkey'southward temperature with an instant-read thermometer like the Thermapen ® ONE is crucial in making sure your bird is fully cooked.
HOW TO VERIFY YOUR TURKEY'S TEMPERATURE
When your alarm thermometer's loftier alarm sounds at157°F (69°C) in the breast, information technology's time to verify that its reading is the lowest temperature.
Recollect, your turkey is just equally done equally thelowest internal temperature you lot tin find.
Steps
1.
Using a fast and accurate instant-read thermometer, like a Thermapen ONE, plunge the probe deep into the chest meat from the acme and so pull the probe tip up slowly dorsum through the turkey meat watching the thermometer brandish.
ii.
Do this in at to the lowest degree 2 places in the chest. Y'all're looking for a lowest-temperature reading of at least157°F (69°C) in the breast meat.
iii.
If you see temperatures below157°F (69°C) in the breast, reposition of thealarm thermometer's probe until the reading on the warning thermometer matches the lowest reading you lot establish on the instant-read (exist careful to apply a hot pad on the hot probe). Return the turkey to the oven or smoker to continue cooking until the alarm sounds again and 157°F (69°C) is the lowest temperature constitute in the chest.
4.
When the breast meat doneness temp is verified, go ahead and bank check your nighttime meat by pushing the probe tip of your instant-read thermometer deep into the thigh meat between the leg and the body of the turkey. Pull the probe tip up slowly back through the thigh meat watching the thermometer display.
5.
The night meat will will taste meliorate at temperatures above175°F (79°C) but is perfectly safe to consume in a higher place165°F (74°C). (Read more about how to achieve higher temps in the nighttime meat while go along the breast meat tender.)
Part 6: REST YOUR TURKEY AFTER COOKING
Pulling your turkey from the oven or smoker or frier is actually Non the last step before carving and serving. Resting your turkey is. We recommend a thirty-minute residuum before carving.
Why rest? 2 of import reasons…
ane. CARRYOVER COOKING IN TURKEY
The higher temperatures that exist on the outside of the turkey will continue moving toward the lower temperature center expanse of the meat even afterward y'all take your turkey out of the heat.
This is called carryover cooking. While small cuts of meat like steaks or chops experience minimal carryover, large cuts, like turkeys or roasts, can experience as much every bit 5-x°F (3-half dozen°C) increase in internal temperature while the exterior cools. We phone call the way a cooked turkey comes to one temperature while it rests "equilibration."
2. REDISTRIBUTION OF EXPELLED JUICES
Another reason to rest your turkey is and so it has a take a chance to reabsorb its juices.
While exposed to the intense estrus of an oven, smoker or fryer, turkey meat's protein fibers shorten, shrink and contract, expelling out the water they've retained. During the rest, these protein fibers take a chance to relax and reabsorb some of the juices that are lost. A turkey carved and served without resting will spill more of its juices onto the cutting lath and not exist as moist.
HOW TO Runway CARRYOVER COOKING DURING THE Residue
Steps
1.
Once yous have verified that your turkey has reached its pull temperature of157°F(69°C), remove the turkey from the oven or smoker.
2.
If y'all accept a ChefAlarm or Smoke alarm thermometer from ThermoWorks, go out the probe in identify, and the alarm thermometer will tape the maximum temperature reached past the internal meat of the turkey during the rest.
3.
Gear up a timer for xxx minutes, and allow your turkey to residuum at room temperature (the ChefAlarm has 1 built-in).
4.
Bank check the ChefAlarm or Smoke'southward Max temperature reading to come across what your turkey'southward final resting temperature was. Even if your turkey didn't reach165°F (74°C), it only needs to be held for 25.6 seconds at160°F (71°C) to attain the same level of food safety (a 7-log reduction in pathogens equally divers by the USDA).
5.
If you lot want your turkey skin to stay crispy, keep the turkeyuncovered during the rest. If you need to hold the turkey for longer than one-half an 60 minutes before serving, continue it warm in an oven prepare to150°F (66°C). Leave your alarm thermometer probe in place and rails the internal temperature while you wait.
APPENDIX ane: TO GET IT RIGHT, UNDERSTAND THESE 3 THINGS
ane. TEMPERATURE GRADIENTS
While meat is cooking, heat transfers from the outside in. Because of this, the exterior of a turkey will be at a college temperature with lower temperatures every bit you move toward the center of the meat. This divergence in temperature between the exterior and interior of the meat is referred to every bit a temperature gradient .
When cooking anything,the higher the temperature you lot cook at, the larger the temperature gradient inside the meat. That is, turkey cooked at 450°F [232°C] will accept a larger band of overcooked meat around its edges than turkey cooked at 250°F [212°C].
—The Food Lab's Step-by-Pace Guide to Smoking A Turkey, J. Kenji Lopez-Alt
Understanding temperature gradients leads right into the cadre of where to identify your thermometer's probe. The thermal center:
2. THERMAL CENTER
The thermal center is the point in the turkey furthest from the exterior of the meat that takes the longest to cook.
The largest mass of the turkey is its breast meat, and the deepest part of the breast in its thickest area is where the thermal center will be. This lowest temperature is the one that needs to be tracked during the cook becauseyour meat is only every bit done and rubber as the lowest temperature found.
3. Understand YOUR THERMOMETER'South PROBE
For thevirtually authentic probe placement, it helps to know a affair or two about your go out-in thermometer's probe. You need the part of the thermometer that isreally taking the temperature to be in the thermal centre. It'south worth noting that this is physically impossible with an old-fashioned dial thermometer. The sensor in dial thermometers is an inch-long leap that averages temperatures over the bottom inch of the probe to take a reading. And the and so-called "pop-up thermometers" that come in some turkeys are only measuring the outer quarter inch of the breast!
But for a digital thermometer probe, like our industry-leading Pro-Series probes, the sensor that needs to be in the thermal center is the tiny cone at the very tip of the probe.
With the sensor in such a small-scale surface area, y'all tin pinpoint accurate readings from within very pocket-sized temperature gradients in the meat. Just brand sure your probe tip is in the thermal eye!
APPENDIX ii: HOW TO GET HOTTER DARK MEAT THAN WHITE MEAT
To attain the end goal of tender, juicy breast meat and silky, succulent dark meat, the internal temperature in the thighs needs to be at least 175°F (79°C) by the time the breast meat reaches 157°F (69°C).
To assist convalesce the claiming of cooking two completely different types of meat at the same time, chefs and nutrient scientific discipline experts take pushed different methods, including roasting the turkey upside down, shielding the breasts with tin can foil, or even separating the white meat from the dark meat and cooking them separately.
But if yous want to keep the turkey whole, there are two methods that we have found stand above the rest when it comes to the thermal principles at play that make or interruption turkey success.
Pick 1: ICING THE BREASTS
This method, recommended by Harold McGee, gives the nighttime meat a thermal caput outset before the turkey goes into the oven or smoker and it works similar a charm. It may seem a flake alarming to leave the turkey out on the counter for a couple of hours before putting information technology in the oven or smoker, just nutrient safety experts who know most the Temperature Danger Zone, know that nutrient tin safely residual between 40 and 70°F (4 and 21°C) for a total of 4 hours.
Steps
i.
Fill two sandwich or quart-sized Ziploc bags (depending upon the size of the turkey) with ice and prune them together at the tiptop with a binder clip.
2.
Remove the turkey from the fridge and ready information technology on a baking tray on the counter. Remainder the Ziploc bags over the breasts
3.
Set a timer, like the Extra Big & Loud, for 2 hours. When the timer goes off, remove the ice bags, properly place your probes and immediately put the turkey in the oven or smoker as usual.
iv.
Optionally, ane hour into your breast icing, place a ceramic pizza rock in the oven and preheat the oven to 500°F (260°C) for ane 60 minutes to allow the pizza stone to absorb estrus. The hot pizza rock near the bottom of the turkey—where the legs and wings are—will help maintain a temperature differential between the nighttime meat and light meat. When the final 2-60 minutes timer sounds, reduce the oven to 450°F (232°C) before putting the turkey in the oven.
5.
If yous are able to track both the breast meat and the thigh meat temperatures while you are cooking, you lot should notice a good 10 to 15°F differential (6 to viii°C) betwixt the ii that will track the whole mode through the cook.
OPTION 2: SPATCHCOCKING
Of all the turkey cooking methods, this one delivers the biggest punch, in our apprehensive opinion. If you lot've e'er baked a pan of brownies yous must have noticed how the brownies near the border of the pan are fully cooked while the brownies in the center of the pan are all the same gooey.
Spatchcocking involves removing the courage of the turkey to allow it to be flattened into a roasting tray and relies on the aforementioned principle to "fully cook" the dark meat on the outside of the tray while keeping the white meat in the libation center.
Learn more nigh spatchcocking turkey here.
APPENDIX iii: CARVING
Carving your turkey properly is the perfect finishing touch. Not but does it make information technology easier for people to eat, but information technology is the perfect fashion to publicly demonstrate your new-found turkey prowess! But carving a turkey—with all its nooks and crannies, the legs, wings, and breasts on the ribcage—is non like carving a tenderloin. It takes a strategic plan.
To cleave your turkey…
Steps
i.
Remove the turkey leg by slicing downward between the thigh and breast. Pull the thigh away from the breast until the thigh pulls out of joint. Stop severing the articulation with the bespeak of your knife until the entire leg is costless.
ii.
Separate the turkey drumstick from the thigh by following the line between the leg and the thigh with the point of your knife. Again, pull the drumstick abroad from the thigh to reveal the joint. Finish severing the joint with the bespeak of your pocketknife.
Do the same to the other thigh and drumstick.
3.
Free the breast by cutting down right adjacent to the keel bone. Angle your knife outward and follow the os construction down of the bird all the style along the ribcage until the chest meat is costless. Starting at one tip, piece the chest meat into cross-sections, each with their own strip of peel.
Repeat on the other chest.
four.
Remove the wing past pulling the fly away from the carcass to place the articulation. Sever the joing with the point of your knife. Repeat for the other wing.
Decision
We promise that your Thanksgiving or holiday turkey is the best you've ever had! No matter your recipe, be certain to follow all these thermal guidelines to get the very best results this year and again side by side year, too. Skillful luck and happy cooking! And be certain to let us know how YOUR turkey turned out below in the comments section…
Clarification
How to cook a turkey, the easy, authentic way
- one turkey, thawed until no part of the bird is colder than thirty°F (-one°C)
- Kosher salt
- Black pepper
- Oil or rendered fat
The day before you cook the turkey—dry brine: optional only highly recommended.
- Unwrap the turkey and remove the cervix and giblets, if present.
- Place the turkey on a rack set in a rimmed baking tray.
- Liberally glaze the skin of the turkey with kosher salt and flavour it with pepper.
- Place the turkey, unwrapped, in the refrigerator on the bottom shelf. Allow it sit overnight.
The day of the cook
- Preheat oven to 425°F (218°C)
- Dry the skin with paper towels if it is clammy, or if you didn't dry brine it.
- Rub the peel well with oil or rendered fatty.
- Place a handful of aromatics in the crenel of the turkey.
- If yous didn't dry brine, flavour the skin well with salt and pepper.
- Probe the turkey in the deepest part of the breast with the probe from a ChefAlarm. Set the high-temp alarm for 158°F (69°C).
- Identify the turkey in the oven and melt for 1 hour.
- Turn your oven's temperature down to 325°F (163°C), open the door briefly to vent heat.
- Go along to cook the turkey until the high-temp alarm sounds.
- Verify the temperature with your Thermapen I. If you find a lower temp than 157°F (69°C), move the ChefAlarm probe to the libation spot and keep to cook.
- If the Thermapen gives the appropriate pull temp, remove the turkey from the oven.
- Allow the turkey to rest on the countertop for about 30 minutes. Don't worry, it will nevertheless exist plenty hot!
- Cleave and serve!
Store at present for products used in this mail service:
Resources:
Turkey Basics: Rubber Cooking, USDA
On Food and Cooking, Harold McGee
Barbecue Turkey and Grilled Turkey, AmazingRibs.com, Meathead Goldwyn
The Food Lab's Guide to Smoking a Turkey, SeriousEats.com, J. Kenji Lopez-Alt
Source: https://blog.thermoworks.com/turkey/turkey-temps/
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