Insert your thermometer into the thickest part of the thigh meat so that the thermometer is parallel to the turkey. To find the thigh, look for the drumstick which sticks out from the body. The thigh is where the drumstick attaches to the body of the turkey. If you hit bone or if your thermometer slides right in meaning you've hit the turkey cavity , remove the thermometer and insert it in a different spot.
If you've hit the meatiest part, you should feel some resistance as you press the thermometer in. Hold the thermometer in place until the numbers stop moving or the red dial stops moving in the case of a mechanical thermometer. If the turkey has reached degrees F or higher, it's done! If it hasn't, put it back in the oven. Note: If you stuffed your turkey , you'll also need to check that the stuffing's internal temperature has reached a minimum of degrees F.
The turkey is not ready for carving just yet. Let it rest in the pan for anywhere from 15 to 45 minutes. Use this hack instead to see if your turkey is cooked. When checking your turkey's temperature using the recommended meat thermometer method , you're looking for a safe internal temperature of degrees Fahrenheit all the way through to know that your bird is cooked and ready to eat. But if you find yourself without the right tools on Thanksgiving? Don't panic.
All you need is a fork. To find out if your turkey is done without a thermometer, pierce it with a fork in the mid-thigh muscle, explains Nicole Johnson, the co-director of the Butterball Turkey Talk-Line. Since imperfect ovens can cause certain parts of the turkey to cook faster than others, Johnson suggests checking for doneness in multiple areas of the bird to be sure that it's truly done cooking and safe for your family to eat.
It can be tricky cooking a whole turkey to the proper temperature. The breast usually heats up quicker than the thigh meat. There are techniques that can help, such as cooking the turkey upside down actually right side up, with the back on top, breast at the bottom.
In grills and smokers, it's common that the temperature of the cooking area varies from top to bottom, or from one side to the other. In a horizontal pit smoker, it's typically hotter on the firebox end, and can be hotter at the top of the turkey than it is down near the grate. The same thing goes for gas grills, especially when using the indirect method, with only one burner lit on one end of the grill.
Closer to the flame, it'll be hotter, and since heat rises it will be warmer at the lid than at grate level. When cooking whole turkeys it's necessary to rotate the bird occasionally, and possibly even flip it over once or twice. I prefer cooking the turkey on a raised rack placed in a shallow baking sheet- it keeps the turkey up out of the juices and at the same time keeps the grill nice and clean.
In my gas grill, I'll cook the whole turkey breast side up for an hour or so, which firms up the skin. Then I'll flip it over and cook it back side up until it's almost ready to take out, when I'll flip it breast side up again to finish, which provides a final crisping of the skin over the breast. Grilling a Turkey, Step by Step. Site Updates. Terms of Use. Contact Us.
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