What is the best cooking temperature for turkey breasts?
Choosing the best cooking temperature for turkey breast depends on a number of factors. Individual recipes vary, with preparation, cooking methods, amounts of meat and cooking time affects the ideal temperature. Typical recipes require baking temperatures about 325 ° Fahrenheit (160 ° Celsius). Regardless of the selected oven temperature or cooking method, turkey breast should reach an internal temperature of 170 ° F (77 ° C) before serving.
One of the most common methods of turkey breast cooking is roasting, usually in an oven preheated to 325 ° F (160 ° C). Higher temperatures will be folded by the outside before the center is fully cooked. Lower temperatures do not interfere with juices quickly and can allow the meat to dry, while cooking takes significantly longer.
The roasting temperature for turkey breast remains constant, the cooking time varies depending on the weight of the breast. Many cookbooks and websites Recipe includes graphs for cooking times for full birds and turkey breasts. Instructions may vary in cooking turkey breasts that have been frozenAnd thawed, but it is essential that the meat is completely thawed before cooking.
The internal temperature for turkey breasts is the best indicator that Turkey is done. The use of the thermometer meat is the easiest way to assess the internal temperature. The chef should put the probe in the center of the breast to get accurate reading.
If no meat thermometer is available, the chef can still check that the breast is ready with piercing. Turkey is not fully cooked until its juice runs completely clean, without a pink track. It is a less accurate cooking method and is considered less reliable than the use of a thermometer.
Optimal temperature for turkey breasts not only improves the taste of food, but is also an import for safety. Turkey meat must be thoroughly cooked to kill bacteria and prevent the risk of food poisoning. Even slightly pink meat is not considered safe to eat and should not be served.
Many chefs warn that turkey breast cooked at an internal temperature of 170 ° F (77 ° C) will be too dry. Before removing from the oven, they recommend 160 ° F (70 ° C) as a target internal temperature for turkey breasts. It should then be allowed to rest under the free foil half an hour before serving. As it is, the internal temperature continues to rise to the target of 170 ° F (77 ° C).