Most thermometers, particularly digital and instant-read varieties, should not be immersed in water. Clean/Sanitize Your Thermometerįood thermometers should be washed following use with hot soapy water and sanitized. USDA has a full listing of the various types of food thermometers available. Experts suggest the temperature be verified with a conventional thermometer. The “pop-up” thermometer device indicates the turkey has reached the final temperature for safety and doneness. These are commonly found in the whole turkey and turkey breast. Wipe with a sanitizer after each use and before the next use. (Look for a tiny dimple on the stem.) The temperature should register in about 15-20 seconds. The sensing tip is a small indentation located about 1 1/2 inches from the end of the stem and must be fully inserted into the bird. If you use this type, pull the turkey out of the oven far enough to insert the stem about 2 1/2 inches into the thickest part of the meat, but not touching bone or the roasting pan. They are not designed to stay in the food during cooking. These thermometers enable you to measure the internal temperatures of meat with the most accurate reading in the quickest time possible. An oven-proof thermometer is ideal for the whole turkey and the turkey breast. The temperature indicator will rise slowly as the turkey cooks. This should be inserted into the turkey at the beginning of the cooking time and remain inserted in the bird while cooking. Types of Thermometers Oven-proof Thermometer An oven that is too hot will dry and shrink the bird.Ĭheck out USDA’s resource for more information on proper cooking temperatures. Recalibrate if necessary – a 25☏ variation can make a 5 percent difference in cooked turkey yield. These types of thermometers are available at grocery, kitchen and hardware stores.ĭon’t forget about your oven’s temperature! Check the oven thermostat and oven temperature to verify the oven setting. Meat thermometers that can be calibrated for accuracy and instant-read/digital thermometers are our preferred choices. A meat thermometer is a cook’s best friend when it comes time to prepare a meal. Both the National Turkey Federation and USDA recommend using a meat thermometer to ensure a delicious and safe meal.Īccurate temperatures, both in the oven and the turkey are important for quality and safety. Food and Drug Administration, the percentage of consumers who own food thermometers has increased from 49 percent in 1998 to 70 percent in 2010. APPROXIMATE COOKING TIMESįor other cooking methods, read the publication " Turkey: Alternate Routes to the Table.According to the U.S. For quality, let the bird stand 20 minutes before removing the stuffing and carving the bird to allow juices to set. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.Ħ. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 ☏. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).ĥ. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it stuff loosely. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.Ĥ. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning.Add one-half cup water to the bottom of the pan.Tuck wing tips back under shoulders of bird (called "akimbo").Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 ☏ or below.ģ. Set the oven temperature no lower than 325 ☏. Preheating is not necessary.Ģ. A turkey or its pan may be too large for the oven, thus blocking heat circulation.ġ.The rack position can have an effect on even cooking and heat circulation.An oven cooking bag can accelerate cooking time.Use of the roasting pan's lid speeds cooking.The use of a foil tent for the entire time can slow cooking.The depth and size of the pan can reduce heat circulation to all areas of the turkey.Dark roasting pans cook faster than shiny metals.Temperature of the oven may be inaccurate.A partially frozen turkey requires longer cooking.Many variables can affect the roasting time of a whole turkey: Turkey Basics: Safe Cooking A food thermometer should be used to ensure a safe minimum internal temperature of 165 ☏ has been reached to destroy bacteria and prevent foodborne illness.
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