The thermometer should be placed in the thickest part of the thigh between the leg and the breast. If cooking only the turkey breast, it should reach 170 degrees F in the thickest part of the breast. F. However, if the turkey is stuffed, a thermometer must be used to determine the temperature of the stuffing. Even if the thigh has reached 180 degrees F, cooking must continue until the center of the stuffing has reached 165 degrees F. Turkeys aren t the only meat on holiday tables. Other poultry and numerous other meats are also traditional at holiday gatherings.
Some families choose a goose, duck, rib roast, ham, or perhaps a fancy crown roast of lamb or pork.
If fully cooked hams are reheated, a food thermometer should be used to be sure the meat reaches 140 F. Fresh game meats should reach 160 F throughout to kill foodborne bacteria and parasites. Having Thermy on hand for the holidays is one of the four steps in avoiding foodborne illness. It is staffed by home economists, registered dietitians, and food technologists weekdays from 10 a.m. to 4 p.m. Eastern time, year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.