Rachael Ray Every Day - - Turkey -

The most re­li­able way to gauge a bird’s done­ness is with an in­stant-read ther­mome­ter. When you think your turkey might be ready, test it in two spots: the thick­est part of the breast and the thick­est part of the thigh. Take care to avoid hit­ting a bone, which could throw off the read­ing. You’re look­ing for a tem­per­a­ture of 165°, which is a safe in­ter­nal tem­per­a­ture for poul­try.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.