What temperature do I take my turkey out?

Answer 1

Here is the info on the proper temperature as well as other important cooking info.


Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 °F. Cooking overnight in a "slow" oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.

Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 180 °F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 °F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.


COOKING A TURKEY
Safety and Preparation Notes for All Methods:

Never brown or partially cook turkey to refrigerate and finish cooking later. It is safe to partially cook or microwave turkey if it is immediately transferred to a hot grill or oven to finish cooking.
It is not necessary to baste a turkey. Basting throughout the roasting process is unnecessary. Pouring juices over a turkey’s surface while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to ¼ of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door periodically to baste a turkey can cool the oven and possibly lengthen the roasting time.
Roasting Method: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 °F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 °F in the thickest part of the breast, just above the rib bones.
160 to 165 °F in the center of the stuffing, if turkey is stuffed.
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.

Answer 2

Leave your Turkey out all the time no matter the temperature...

Answer 3

dont know what you mean. You cook the turkey at the same temp throughout the cooking period. when thourghly thawed, wash, prepare, cover with tin foil and cook for approx 20 min per lb, baste regular intervals and unwrap for and extra last half hour. All meat shold be white, NO pink at all anywhere.

Answer 4

160 degrees, then let it rest for 30-45 min. Internal temp will rise to about 165.

Answer 5

Cook it in a bag to keep it moist.. and cook it till the temp hits 180F... to make sure everything not so good, that could be in it, is dead..

Answer 6

internal temp should be 180'c

Answer 7

internal should be at least 160F
but lots of people cook it hotter than that

Answer 8

search it @ butterball.com