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Avoiding the dry turkey

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Avoiding the dry turkey

EnglishMuffin | Nov 22, 2007 07:07 AM

At what internal thigh temperature is the turkey considered cooked? I used to time my turkeys and found a wide variety of results in terms of dryness. I prefer to go with internal temp but am reading a wide variety of acceptable temps. It looks like 165 is the low end which is what I'm thinking of using. I also read that the turkey will continue to rise in temperature 10 degrees once removed..... Advice?

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