|  home | feedback | help          
turkey tips home | parsnip pancakes

Hans Röckenwagner
Executive Chef, Röck
and Röckenwagner
Los Angeles, CA

Hans's Tips

How to know when the turkey's done:

I recommend using a meat thermometer. Place the thermometer so the bulb is in the thickest part of the thigh, the largest muscle. Make sure it isn't touching the bone, which conducts heat differently and will register a lower temperature than the muscle. When you cook a stuffed bird, the temperature in the thigh should reach 180°F (82°C). At that temperature, the stuffing should measure 165°F (74°C), rendering it safe to eat. Cook unstuffed turkey to 170°F (77°C). As with any large piece of meat, remember that cooking continues after it's removed from the oven, so take a whole turkey from the oven when the thermometer is a few degrees shy of the desired final temperature, and let the bird stand for a few minutes. This completes the cooking, allows the juices to settle, and makes carving easier. Happy Thanksgiving!

more turkey tips:
2001 | 2000 | 1999 | 1998 | 1997 | 1996

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy