Why doesn’t my chicken or turkey look done at 165 degrees?
I’ve recently started using a digital thermometer when roasting a whole chicken or turkey. I read that it should be done when the internal temperature reaches 165 degrees fahrenheit. So far my birds doesn’t seem cooked thoroughly at that temperature and I even let it rest. What am I doing wrong?
Tags: birds, digital thermometer, fahrenheit, internal temperature, roasting a whole chicken, turkey
Filed under: Cooking Thermometers | Oct 4th, 2009.
I like cooking my turkey and chicken to 170-180. I like it falling off the bone.