Help! I’m baking a turkey, and the thermometer reads 165 in thickest breast part, but some parts still raw!
I’m baking a turkey for the first time, and I followed a quick "2 hour" recipe. The only thing is, its supposed to be done, and the the meat thermometer reads 165 in the thickest part of the breast and the top is nicely browned, but the juices in the cavity are blood tinted and some parts of the turkey are still visibly raw when I poke it with a fork. I cooked it unstuffed and uncovered, at 475 degrees, and its a small turkey. Anything I could do to fix this? Should I lower the temp and keep cooking it? Help please!
Please don’t give me a new recipe, just something I can do to save the one I’m already cooking…
Tags: baking a turkey, breast, cavity, juices, meat thermometer, quot
Filed under: Cooking Thermometers | Oct 6th, 2009.
Obviously you’ve learned that the quick cooking method doesn’t work. I agree with the answer above, put foil over it or at least the parts that are done and brown, turn the oven down although I would go with 225 and continue to cook. Not sure how long it will take but obviously until the juices run clear.