Thursday, November 23, 2006

Turkey Cooking Techniques

Invaluable information on this day...

The Food Safety and Inspection Service announced a change in the "Single Minimum Internal Temperature Established for Cooked Poultry". The new cooking recommendation is as follows:

"A whole turkey (and turkey parts) is safe when cooked to a 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 turkey to higher temperatures."

This new cooking temperature is a change from previous 180°F for a whole turkey and 170°F for turkey breast. The single minimum internal temperature change to 165°F was recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in a press release earlier this year. All turkey cooking recommendations for this website have been changed to reflect this update (11/06).

I love the smell of burnt hickory and roasting animal flesh in the afternoon. Smells like.. being at the top of the food chain!

Also, #1 daughter just took a big step towards being able to ride a bike. Finally, she picked out her wedding music a while back.