Turkey Cooking Temperature

Temperature (meat) - Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef, but are also applicable to veal, lamb, and pork.

Pressure cooking - Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to ...

Cooking oil - Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

Leidenfrost effect - The Leidenfrost effect is a phenomenon in which a liquid, in near contact with a mass significantly hotter than its boiling point, produces an insulating vapor layer which keeps that liquid from boiling rapidly. This is most commonly seen when cooking; one sprinkles drops of water in a skillet to gauge its temperature—if the skillet's temperature is at or above the Leidenfrost point, the water skitters across the metal and takes longer to evaporate than it would in a skillet that is hot, but at a temperature below the Leidenfrost point.

Turkey Basics - Turkey Basics How to buy, thaw and cook a turkey. Includes safe handling tips including temperature requirements and thawing times. From the University of Nebraska-Lincoln Extension Services.

turkeycookingtemperature

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