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Turkey Basics: Safe Cooking

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  • Published: 2013-08-22
  • File Format: PDF
  • Views: 5   
  • Size: 244.31K
  • Language: English
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Introduction
A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:
• A partially frozen turkey requires longer cooking.
• A stuffed turkey takes longer to cook.
• The oven may heat food unevenly.
• Temperature of the oven may be inaccurate.
• Dark roasting pans cook faster than shiny metals.
• The depth and size of the pan can reduce heat circulation to all areas of the turkey.
• The use of a foil tent for the entire time can slow cooking.
• Use of the roasting pan’s lid speeds cooking.
• An oven cooking bag can accelerate cooking time.
• The rack position can have an affect on even cooking and heat circulation.
• A turkey or its pan may be toolarge for the oven, thus blocking heat circulation.
 
 
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