• Stuffing the turkey is not recommended. Cook the stuffing separate.
• Use a food thermometer. You can’t tell if the turkey is cooked simply by looking
• Check to make sure every part of the turkey reaches a minimum internal temperature of 165 oF, even if your turkey has a pop-up temperature indicator. Check the innermost part of the thigh and wing, and the thickest part of the breast.
• Let turkey stand for 20 minutes before carving to allow juices to set.
• Stuffing should also reach a minimum temperature of 165 oF.
• Any dish containing eggs should be cooked to reach an internal temperature of 160 oF.
• Use a separate clean spoon whenever tasting food from the pot. Do not use spoon for stirring to taste.
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