It goes in nice and easy, and it's only going to take a minute, a minute and a half, for the temperature gauge to get to where you want it to be. The second way, if you do not have a thermometer, is to make an incision between the thigh, the leg, and the breast.
And as you cut right here with your knife, you'll see that the juices will either run out clear, or will still have a little bit of red. If it still has red in it, it needs to go back into the oven for however much longer it takes. If the juices run clear, your turkey is ready to be sliced. A rule of thumb is to let your meat, your roast, sit out for at least twenty minutes.
If I was to slice this immediately out of the oven, it would just bleed out all its natural juices - so the rule of thumb with any roast is as soon as it comes out, let it sit; the meat starts to cool, and when things start to cool, they start to contract, which brings back in their flavor. By looking at the thermometer, we see we're at exactly , which is great. We're going to remove the thermometer and leave it to the side. We'll let our bird rest twenty minutes prior to slicing.
News U. Politics Joe Biden Congress Extremism. Special Projects Highline. The thigh will be directly below the drumstick and next to the breast on both sides of the turkey.
Insert a thermometer into the thickest part of the thigh. You can use a standard or instant-read meat thermometer to determine the turkey's internal temperature. Insert the thermometer into the thickest part of the thigh that's directly below the leg. Leave the thermometer in the thigh until it's registered the internal temperature. Remove the turkey and rest it for 45 minutes. Turn off the oven and remove the roasting pan. Transfer the turkey to a cutting board and let it rest while you prepare gravy.
Once the turkey has rested for 45 minutes, you can carve it. This will prevent the juices from running out of the turkey as soon as you start carving it.
Since most turkeys are large and will retain heat, there's no need to cover the turkey while it rests. Did you make this recipe? Leave a review. Method 2. Find the thighs on the turkey. If you don't have a thermometer, you'll need to determine if the turkey is done based on the part of the turkey that takes the longest to cook. Look directly below the drumsticks and next to the breasts to find the turkey's thighs.
Insert the tip of a knife or a skewer into the thigh. Poke the knife or skewer into the crease between the thigh and the breast. This will probably be covered with skin that you'll have to cut through.
Cut about 2 inches 5. Look for clear juices. Once you've inserted the knife or skewer into the thigh, you should see juices run out. If the juices are clear, the turkey has finished cooking. If you see blood or slightly red juices, the turkey isn't done. If they don't look browned, feel free to skip that step.
The deepest part of the thigh muscle is the very last part of the turkey to be done. To check for doneness without a thermometer, pierce the thigh and pay attention to the juices: if the juices run clear, it's cooked, and if the juices are reddish pink, it needs more time. Put the turkey back in the oven and check again after a short time. Find out the cooking time based on the weight of your turkey.
Don't peek! Keep your eye on the thigh. Image Source: Getty. You May Also Like. Gifts For Women.
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