Have a food-safe holiday season! USDA reminds us to avoid food-borne illnesses by cooking our turkeys to the proper temperature, 165 degrees. That includes the stuffing if it’s in the cavity of the bird. There are three places to check the temperature on a turkey: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. And when the turkey is removed from the oven, let it stand 20 minutes before carving to allow the juices to settle.
By marshall|2017-11-20T16:00:55+00:00November 20th, 2017|Comments Off on Don’t Undercook the Turkey