Turkey Basics: Safe Cooking - Food Safety and Inspection Service
Oct 22, 2019 · 5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. 6.
Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey
Nov 17, 2023 · Reheating Your Turkey. Cooked turkey may be eaten cold or reheated. In the Oven. Set the oven temperature no lower than 325 °F. Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature. To keep the turkey moist, add a little broth or water and cover. In the Microwave Oven
Turkey from Farm to Table | Food Safety and Inspection Service
Jul 2, 2024 · A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
a safe minimum internal temperature of 165 °F. n A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to
Safe Minimum Internal Temperature Chart | Food Safety and …
May 11, 2020 · Minimum Internal Temperature & Rest Time; Beef, Pork, Veal & Lamb Steaks, chops, roasts: 145 °F (62.8 °C) and allow to rest for at least 3 minutes: Ground Meats: 160 °F (71.1 °C) Ground Poultry: 165 °F: Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes: Fully Cooked Ham (to reheat)
Turkey Basics: Stuffing | Food Safety and Inspection Service
Aug 8, 2024 · If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 °F because the undercooked stuffing could contaminate the cooked meat.
Turkey: Alternate Routes to the Table - Food Safety and Inspection …
Aug 8, 2024 · The turkey is done when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. Estimate 15 to 18 minutes per pound if using a covered grill. A whole turkey can be successfully cooked, provided the turkey is not stuffed and has been completely ...
Stuffing and Food Safety - Food Safety and Inspection Service
Aug 2, 2013 · The stuffing and the turkey should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. Pre-Stuffed, Uncooked Meat and Poultry (Pieces): These products are less dense than whole, stuffed poultry, so …
Roasting Those "Other" Holiday Meats - Food Safety and …
Dec 5, 2024 · Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 degrees F in the ...
Fresh Pork From Farm to Table - Food Safety and Inspection Service
Dec 10, 2024 · For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pickup. Use cooked pork within 2 hours (1 hour if air temperature is above 90 degrees F) or refrigerate it at 40 degrees F or less in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 degrees F (hot and steaming).