Turkey will be the main attraction on many home and restaurant menus next week. A golden turkey, on a large platter, is a sight to behold as it’s carried to the table.
But be careful not to overcook your bird. Generally a turkey should reach 180°F (82°C) before you pull it out — a temperature that leaves the bird moist and tender, but is high enough to destroy bacteria. A stuffed, 25-pound turkey should be cooked for about 5 1/2 hours.
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