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two and 1/2 inches deep.
• If unstuffed, insert ovensafe meat thermometer into the thickest part of the thigh. . If stuffed, place the tip of the meat thermometer inside the stuffed cavity of the turkey.
• Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
;• Place in a preheated 325 degree oven.
• When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
• Turkey is done when the meat thermometer reaches the following temperatures: 180 degrees deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160 degrees in the center of the stuffing, if turkey is stuffed.
4.Where does the
meat thermometer
go?
•If stuffed, the tip of the meat thermometer should be placed inside the stuffed cavity of the turkey. If unstuffed, the tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thigh bone, but not touching the bone, and pointing toward the body.
• If using an oven-safe meat thermometer, insert the thermometer prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn the thermometer so it can be read while the turkey is in the oven.
• If using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting. 5. How can leftovers
be stored safely?
• Within two hours after
96.3%