What is the red button on my turkey1/7/2023 If you can get it out easily without mangling the breast before cooking, it's one less thing to have to remember later if it's stuck in there, though, it might be easier to take out later once the meat is cooked.The more advanced wisdom is to bring your turkey to a lower internal temperature - around 160-165F or 71-74C, check using a meat thermometer, ideally an instant-read one - and make sure it stays there a little while, generally by resting the meat after you take it out of the oven. The temperature these thermometers are set to pop at, even under ideal conditions in an oven for roasting, is often significantly higher than even the FDA standard temperature for safe poultry and generally results in what most would consider a dry, overcooked bird (at least for the breast meat).These thermometers are typically calibrated for use in an oven, with the turkey being roasted the different cooking environment of a slow cooker might effect how the heat spreads through the bird and make the thermometer's reading less useful.And average live body weight of the mature hens is around 8.2 kg. The mature toms on average can weight around 15 kg. The beard is black, and the shanks and toes are of pink color. The throat wattle is red, which is changeable to bluish white. However, I would nonetheless recommend that you remove it, for the following reasons: Beak of the Bourbon Red turkey is light horn at the tip and dark at the base. That looks to me like a pop-out turkey thermometer, yes it's basically a spring-loaded plunger that's stuck to itself with a food-safe adhesive that, at a certain temperature, unsticks, which means the spring built into it can 'pop out' the little button to give the cook an indication that the turkey breast has reached a safe internal temperature.
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