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    Safe internal temperature for turkey, where to check with thermometer

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    Getting the turkey, the centerpiece of the Thanksgiving table, perfect is every cook’s goal.

    While gathering with family and friends surrounded by food is a joyful occasion, serving food that has not been cooked to a safe temperature can cause potential foodborne illness.

    Cooking a large turkey, whether it is a tom (male) or chicken (female), is a Herculean effort and probably the largest food item most people have ever cooked.

    It is critical to cook the turkey to a safe internal temperature. In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey (breast, legs, thighs and wings) and all other poultry.

    That temperature is 165 degrees.

    It is important to have an instant-read thermometer to check the temperature. You can buy thermometers at supermarkets, hardware stores, department store clubs, kitchen stores, and stores that sell kitchen tools.

    To check the doneness of the turkey, insert a food thermometer into the inner part of the thigh and the thickest part of the breast. The turkey is done when the internal temperature reaches 165 degrees. If the turkey does not reach that temperature, continue cooking until it does. Be sure to wash the food thermometer before checking the temperature again.

    Once the turkey is stuffed, the center of the stuffing should also reach a temperature of 165 degrees before removing the turkey from the oven. It is recommended not to stuff turkeys and to cook the stuffing in a separate dish outside the bird. But if you must stuff the turkey, do so just before cooking and stuff it loosely. Whether the stuffing is inside or outside the turkey, it should be cooked at 165 degrees.

    Here are estimated roasting times for turkey.

    Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: [email protected]. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

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