When the Turkey reaches
165-170 Heritage Turkey 155-160 in the turkey’s thigh, the Turkey is done.
Please use a Meat Thermometer Cooking thermometers take the guesswork out of cooking, as
they measures the internal temperature of your cooked turkey to assure
that a safe temperature has been reached. Cooking times are just estimate
and every oven cooks different.
Where to Insert To be
an accurate indicator, a meat thermometer must be inserted properly.
Insert it in the inner thigh area near the breast of the bird, but not
touching bone. Watch Video
how to insert Thermometer
Which Type to Buy
This food thermometer is designed to remain in the food
while it is cooking in the oven. This food thermometer is
convenient because it constantly shows the temperature of
the food while it is cooking. However, if not left in the
food while cooking, they can take as long as 1 to 2
minutes to register the correct temperature.
Instant Read Thermometers This
food thermometer quickly measures the temperature of a
food in about 15 to 20 seconds. It is not designed to
remain in the food while it is cooking in the oven, but
should be used near the end of the estimated cooking time
to check for final cooking temperatures. To prevent
overcooking, check the temperature before the food is
expected to finish cooking.
Oven Cord Thermometers
This food thermometer allows you to check the
temperature of food in the oven without opening the oven
door. A base unit with a digital screen is attached to a
thermistor-type food thermometer probe by a long metal
cord. The probe is inserted into the food, and the cord
extends from the oven to the base unit. The base can be
placed on the counter or attached to the stovetop or oven
door by a magnet. The thermometer is programmed for the
desired temperature and beeps when it is reached.
Be careful using an
oven cord thermometer. You do not need to open the oven
door to check it. Every time you open the door of the
oven, the cooking time can increase. The turkey might be
done faster then expected.
Pop-Up Timers The "pop-up" style
disposable cooking device is constructed from a food grade
nylon. Inside there is a spring that is held down by an epoxy.
This epoxy melts somewhere in the neighborhood of 180 degrees,
thus releasing the spring and the timer “pops up”. The biggest
problem with these things is that they are always inserted into
the breast meat. The white meat will be dry when it reaches 180.
So instead we recommend using any of the other thermometers, instead of
the pop-up timer. The other thermometers are better for two reasons, first
you don’t have to open the oven door to see if the pop-up timer,
popped. Second, you can know exactly when the meat is done
without overcooking it. However make sure you do NOT remove the
pop-up timer or you will create a nice hole in your turkey for
juices to escape.