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mulderfox
10
Nov 19, 2017
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How do you know when the turkey is done?
Nov 19, 2017
Chef_Neff
2
Nov 19, 2017
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mulderfoxPut a thermometer into the thickest part of the breast and it should read 165 Fahrenheit. Just a heads up though that the dark meat will need longer to cook. That means if you are worried about salmonela you will need to cook longer. The breast and other white meat will get dry and that’s why most people are not so into turkey, but if you do a simple brine a day before you cook the white meat should stay nice and juicy. I alway brine and also injectmelted whole butter with honey. The only other part is that the drippings will be super salty and unusable for gravy so save the neck and roast it to use for making stock for a gravy base. Hope this helps!
Nov 19, 2017
a_human
20
Nov 19, 2017
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mulderfoxwhen erdogan is the president.
Nov 19, 2017
Slotown
0
Nov 23, 2017
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Chef_Neff165 is too high, Guaranteed dry white meat. Thermapen recommends 157 for white and 180 for the legs. I have done turkey this way for years and it is always good. A trick to ensure the beast cooks slower than the legs is to take the turkey out of the fridge several hours early, but keep a bag of ice on the breast.
Nov 23, 2017
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