Whole Turkey

70°C158°F

Core Temperature

Range

Min

68°C154°F

Recommended

70°C158°F

Max

74°C165°F

Doneness

Well done

Description

Whole turkey is the quintessential celebration meal. The large mass requires good planning of cooking time and resting. Temperature should be measured in the thickest part of the thigh, as the breast is always done before the leg.

Resting

A whole turkey should rest at least 20–30 minutes under foil after cooking. The large mass makes resting extra important for even temperature distribution.

⚠️ Safety

Turkey must always reach at least 70°C to be safe to eat. The large, dense breast meat makes visual assessment unreliable — always use a thermometer. Brining beforehand can contribute to juiciness without compromising food safety.

Wine for chicken

6 matching grapes