18/1/2013 0 Comments Cooking whole turkeyThe best way to check cooking whole turkey is to use a meat thermometer inserted into the thigh without touching the bone. Cooking is complete when the temperature reaches 82 º C (180 º F) for a stuffed turkey and 77 º C (170 º F) for an unstuffed turkey. If you do not have a thermometer, two indices will indicate the desired doneness: leg detaches easily from its articulation and the juices are clear (not pink) and clear. Cook whole turkey in a roasting pan without a lid. Form a small tent with foil and place the turkey loosely, leaving an exposed portion. Remove the paper 30 minutes before end of cooking to brown. Baste occasionally.
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February 2019
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