what is the ideal temperature to cook a turkey?
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We have found that a pull temperature of 157°F (69°C) works best to account for the rise in temperature that will occur during the rest and achieve the optimal final cooking temperature of 165°F (74°C).
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Testing for doneness Using a meat thermometer, cook the tri-tip to your desired temperature: about 135°F for rare, 140°F for medium rare* (the recommended temperature for optimal taste and texture), and 145°F for medium.
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The general rule for cooking a turkey is 20 minutes per pound, but that can vary depending on whether or not your turkey recipe calls for a stuffed or unstuffed bird. Use this handy chart to determine approximately how long to cook it, whether stuffed or unstuffed.
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This is probably the most commonly available kosher turkey. Young turkeys have two main advantages: the meat is softer and less dense, and young turkeys cook faster overall. As a rule of thumb, turkeys of this size require 15 minutes per pound to cook.
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Check temperature of your turkey burgers using a meat thermometer. When the temperature reads 165° F, your turkey burgers are done. Remember: turkey burgers should never be cooked less than well done.
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You should plan on 15 minutes per pound at 325 degrees for fresh turkeys (Oven temperature may vary. Adjust time and temperature accordingly).
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If you're baking it at 325°F (the lowest temperature the USDA recommends), you'll need to bake a 20-lb turkey in the oven for 4 to 5 hours if it's unstuffed, and 4 ¼ to 5 ¼ hours if it's stuffed.
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FOR FOOD SAFETY AND QUALITY FOLLOW COOKING DIRECTIONS. COOK THOROUGHLY TO INTERNAL TEMPERATURE OF AT LEAST 160°F.
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Cook the turkeys for a total of about 2 to 4 hours. A 10-lb. turkey in a convection oven requires about 2 hours of cooking, while the cooking time increases to 3 hours in a conventional oven.
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Always preheat your oven for at least 20 minutes before cooking your turkey. ... Cover the turkey loosely with foil, but remove it just under an hour before the timing is up to get the turkey nicely browned.
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Smoking Your Turkey Run your smoker at 240 degrees F (115 degrees C). Allow 30 minutes of cooking time per pound of meat. Baste the turkey with its own juices a few times during smoking, but avoid opening the smoker too often; you will lose heat and increase the cooking time.
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When the internal temperature registers a steady 165°F in the thigh, your turkey is done.
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Fresh turkeys will sometimes feel hard on the outside because they are chilled to 28 degrees for safe shipping. Only the outer part of the turkey should be hard, not the entire turkey. Frozen turkeys are stored at 0 degrees. Fresh turkeys are never frozen.
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Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Place turkey in a baking bag or on a cooking rack in a roasting pan. Place turkey into pre-heated oven. Cook for 35-40 minutes or until the internal temperature reaches 165 F. Microwave: Remove Turkey from Butterball wrapping.
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Stuffing Your Turkey: Just Don't Do It. ... That's because stuffing goes into the middle of the bird and is extremely porous. That means as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165 degrees F in order to be safe.
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To reheat remove wrapper and place turkey in a shallow pan containing 2 cups of water. Cover turkey with an aluminium foil 'tent. ' Place in a 350°F oven for 1.75-2 hours or until internal temperature reaches 140°F-145°F. Do not stuff.