Cooking Thermometers » breast

Turkey cooking questions….?

admin — Sat, 23 May 2009 20:19:02 +0000

I have a 20lb turkey that I have cooking at 325F in an oven pan. I slathered it with butter and covered it with foil.

My question(s) are:
1.) I removed the giblet bag and tossed it (yuck!). I didnt look for a neck.. does that mean Im cooking a neck inside the turkey and should’ve taken it out? I didnt see anything in there but it was slightly frozen in the middle?

2.) Im cooking at 325F. My digital meat thermometer that I stuck in the breast reads 33F after cooking for 29 minutes…LOL. Is it ok for me to kick it up to 350F?

Ive cooked a turkey every year since I moved out (2002) but I always forget this stuff and am frantically searching the internet every year…lol. My first year I left the giblet back in the turkey by mistake. Turns out its a common rookie mistake.
Thanks guys. I increased the temperature to 350F, and the turkeys internal temperature is rising! 36F now. lol, the simple things in life to get excited about, haha.

Also, I suppose if the turkey next is inside like somebody posted, I could always pull it out when I take the foil off to brown in during the last hour or so. Or I could always just leave it in and take it out after its done.
Thanks everybody and have a GREAT Thanksgiving
Its now at 38F according to my meat thermometer.

To the poster who wanted me to eat the neck – how about you come over and pick the neck up when its done – around 3pm or so, I will save it for you…LOL

And I did increase the temperature to 350F. Thanks for helping me with that!

What is that plastic thing on the turkey?

admin — Tue, 14 Apr 2009 15:59:53 +0000

DONT LAUGH so this is the first time i make a turkey… there is this plastic on the breast it looks like a plastic nail… the top is red and if you try pulling it out is white…. and is a little stick… hmm i was wondering if thats where you supposed to put a thermometer>?? should i leave that there? can i put a thermometer while is cooking? im sooo confused pls help!
yay thanx so much!

Help! I’m baking a turkey, and the thermometer reads 165 in thickest breast part, but some parts still raw!

admin — Tue, 06 Oct 2009 10:42:30 +0000

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…