When is a turkey perfectly done?

Question

I find recipes for perfect roast turkey to be a bit confusing. Many say that a turkey is perfectly done when the breast temperature reaches 165degF and thigh is 175degF. So, these recipes say that the bird should be removed from the oven when such temperatures are reached (as read with an instant read thermometer). But when the bird is removed from the oven and allowed to rest before carving, the temperature will continue to rise a few degrees. So . . . shouldn't the bird be removed from the oven when the breast is a few degrees below 165degF and allowed to "coast" up to that ideal temperature? Or is the expected increase in temperature taken into account when the bird is removed at breast temperature of 165degF, in which case the perfect temperature is really a few degrees above 165degF?

Answer 1

Yes, you can remove a few degrees below your "perfect" temperature and let it coast.

You get many different answers as to the best temperature. I believe pop-up pop at 180F which is overdone in my book. Alton Brown from Good Eats, I believe he set his thermometer to 160F.

I think as long as the breast is above 160F you are good, but not above 170F and let it coast. The thigh should be slightly higher.
My mother in-law wanted the turkey cooked well so I let it go to 170F and I hated the results - dry and shreddy. I should have stuck with my instincts and pulled the bird sooner. However, the pot pies I made with the leftovers turned out really well.

If the bird is stuffed, I'd recommend you check the temperature of the stuffing too. You don't want the stuffing to be a source of food bourne illness.

Answer 2

For the average-sized turkey, you should remove it from the oven roughly 10-15 below the optimal temperature. For a turkey the optimal temperature is an internal temperature around the thigh of 170-180 degrees. In this situation, you would want to remove the turkey from the oven around 155-160.

The ideal resting time for a 12-15 pounder is 20-30 minutes.
Obviously this would increase in the event that you are cooking a larger turkey.

Of course, the concept of resting the turkey only works when it has not been carved at all. If you attempt to make incisions into the meat, the juices will leak out and the turkey will actually cool off rather than warm up during the period of resting.

Another better way of telling whether or not a turkey is done is whether or not the juices are running clear. If the bird is leaking juice that isn't clear, then it's not done.

Answer 3

The National Turkey Federation recommends roasting a turkey in a 325 degrees F. oven until a meat thermometer indicates the internal temperature registers 180 degrees F. in the thigh and 170 degrees F. in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness

hope this helps. enjoy.

Answer 4

When I cook my turkey, I put it in the oven tightly covered and cook it all night at about 175 degrees using only salt and pepper as seasoning. The next morning when I get up the turkey is practically falling off the bone (mom says it lays down). I take it out of the oven, let it cool for a little bit, carve it and take out all the bones, put it back into the broth created from cooking, and wrap it back up. About 30 minutes to an hour before I want to serve dinner, I stick the pan back in the oven and re-heat the meat. The turkey is always moist and everyone loves it.

Answer 5

No.. the temp will continue to rise a bit as steam escapes. But the cooking process will have slowed down and stop in a few inutes. The bird should be allowed to rest so that the juices will not run out when carved.

Answer 6

The bird should be at least 170 degrees before you take it out of the oven. I go to 180 to be on the safe side, you don't know where that turkey has been.

Answer 7

The turkey at those temperatures are safe to eat because they should have not bacteria at those temperature.

In my personal opinion the turkey is not at its best until it cooks a while longer at low temperatures so it can have time to get more tender. (I cook mine in a roaster all night, low temp) The best eating turkey is not a pretty turkey. It should be cooked with the breast down in the juices so it stays moist. Breast up gives a pretty turkey but is more dry. My family cooks breast down and slices it in the kitchen and serves already cut. NOT pretty but so good.

Answer 8

I take mine out around 161-162 and have never had anyone die on me, yet! (btw - I use a probe thermometer - way better for a big bird like a turkey). Have fun and good luck!

Answer 9

Calm down, quit stressing-- use a meat thermometer, read directions. You will have a wonderful Thanksgiving turkey.

Answer 10

they have this little thing at safeway that u can put in the turkey that will pop when it is ready. it is just a little plastic thing that u put in it