Set oven temperature no lower than 325 °F. Whole poultry and parts are safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 °F.
To handle leftovers safely, cut whole or large pieces of turkey into small pieces. Refrigerate leftovers in shallow containers within 2 hours of cooking.
Reference: Poultry: Basting, Brining and Marinating, USDA Food Safety and Inspection Service
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