I'm using this recipe but with a fresh 24 lb bird.http://www.foodnetwork...# Breast at 161 in 2 hours, I expected it to take longer. Thigh at 180. Is it really already done?
Samantha is Food52's Partnerships Editor.
The targets after resting are 165° F for breast and 175° F for the thigh, so judging by this temp your bird is definitely done. Just tent the turkey with aluminum foil and let it rest. That was fast for such a big bird—I envy your oven!
It is possible for the following reasons: oven temp higher than you thought; if you cook the turkey covered; if the oven is small. Hopefully it's not a faulty thermometer. You can also check by grabbing on the end of the drumstick and see if the leg/thigh joint is loose. If it is, then it really is done.
Please enter a valid email address.
Well played. You deserve a cookie.
Sunny days ahead with the code SUNNY20
20% in the Shop to Celebrate Almost-Summer!
From-Scratch Chocolate Cake...ASAP!
This Is an Interesting Place to Pour Your Latte
Nutritious Breakfast Hack
5 Room-Changing Ideas That Marry the Old With the New
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)