From previous steps
- Roasted turkey
Step 4: Check temperature & let turkey rest
Using a meat thermometer, test the breast meat and thigh meat separately. When the breast reaches 155°F (68°C) and the thigh is at least 175°F (79°C), pull the turkey out to rest on the cutting board for 10 minutes. Through carryover cooking, the temperature of the turkey will rise slightly while resting.
Pulling the turkey at these temperatures ensures moist breast meat and succulent dark meat with the connective tissue broken down.
Step 4: Check temperature & let turkey rest
From previous steps
- Roasted turkey
Using a meat thermometer, test the breast meat and thigh meat separately. When the breast reaches 155°F (68°C) and the thigh is at least 175°F (79°C), pull the turkey out to rest on the cutting board for 10 minutes. Through carryover cooking, the temperature of the turkey will rise slightly while resting.
Pulling the turkey at these temperatures ensures moist breast meat and succulent dark meat with the connective tissue broken down.