How to check if your turkey is done? I can tell you that it’s not the color of the juices, it’s not the aroma and it’s certainly not wiggling the birds leg. If you plan on using those methods then the festive season might not be so festive at all. Think food poisoning!
There’s only one way to check if your turkey is done and it involves a thermometer. A heat resistant thermometer to be more precise, if it’s not heat resistant you’ll end up with a melted mess.
For deep frying I strongly recommend a wireless meat thermometer. You simply insert the probe and no more messing around. Poking a turkey with a thermometer while it’s in 350 degrees boiling oil is not my idea of having a good time.
The thermometer method is the only reliable method to check if a turkey is done.
For the turkey to be done:
- The thigh needs to be 180 degrees Fahrenheit
- The breast needs to be at least 170 degrees Fahrenheit.
- If you stuff your turkey then the stuffing needs to be at least 165 degrees Fahrenheit as well. I do not recommend stuffing the turkey if you plan to deep fry it, the stuffing can come out and totally ruin your oil.
The risks of eating undercooked turkey.
Lower temperatures can mean that bacteria like Salmonella and Campylobacter have survived the cooking process. These two bacteria are nasty and can cause severe food-poisoning. Every year thousands of people (especially elderly people and people with a weakened immune system) end up in hospital because of Salmonella poisoning.
Measure for more pleasure! Enjoy your turkey!