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Don't be a turkey -- cook that bird right
Posted on Nov 7th 2007 7:00AM by Jacki DonaldsonFiled Under: Diet & Weight Loss, Nutrition & Supplements
Halloween is over. Thanksgiving is next. That means less talk about candy and more about the featured meat of the month: Turkey.
As you prepare for your Thanksgiving feast, don't neglect to cook your bird to the proper temperature. You'll need to invest in a food thermometer -- it's the only way to tell if your turkey has reached a temperature high enough to destroy illness-causing bacteria. And you'll need to cook that bird until it has an internal temperature of 165°F for safety, and 180°F for the best quality thigh meat. You'll want to check your temps at two spots -- the thickest part of the breast and the innermost part of the thigh. Check your stuffing too, and aim to cook it separately until it reaches 165°F internally.
For more on food safety, visit www.foodsafety.gov.
As you prepare for your Thanksgiving feast, don't neglect to cook your bird to the proper temperature. You'll need to invest in a food thermometer -- it's the only way to tell if your turkey has reached a temperature high enough to destroy illness-causing bacteria. And you'll need to cook that bird until it has an internal temperature of 165°F for safety, and 180°F for the best quality thigh meat. You'll want to check your temps at two spots -- the thickest part of the breast and the innermost part of the thigh. Check your stuffing too, and aim to cook it separately until it reaches 165°F internally.
For more on food safety, visit www.foodsafety.gov.
