The thermometer is your friend.
Toolkit
- Digital instant read meat thermometer
- Insert in the chicken or turkey after cooking for a quick read. If the chicken or turkey needs more time, remove the thermometer and continue cooking.
- Oven meat thermometer
- Stays in the chicken or turkey throughout the cooking process. Gauge the temperature on the dial.
Temperature Guide
Use your meat thermometer to ensure doneness and safely cook poultry to its optimum quality. Place thermometer in the thickest part of the cut, without touching bone. Make sure juices run clear.
| Temperature by Parts | |
|---|---|
| Whole Chicken, Whole Turkey, Cornish Hen | 180°F |
| Drums, Legs, Thighs, Wings | 180°F |
| Breasts, Boneless Breasts, Boneless Thighs | 170°F |
| Ground Chicken, Ground Turkey | 165°F |
| Foods held warm to serve | 140°-165°F |
Remember
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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180 MIN
