If you’re like me. you like the little pop-up things on turkeys to tell you when they are done; but, don’t you wish they had a little warning sound when they popped up, maybe something like this:
But, just because it pops up doesn’t always mean the turkey is done in all parts of it. USDA’s Meat and Poultry Hotline expert, Meredith Caruthers, says you need a meat thermometer:
Temperature should be at least 165 degrees to kill all bacteria. For answers to any holiday food questions, the Meat and Poultry Hot line is open, even on Thanksgiving day, from 8:00 in the morning until 2:00 in the afternoon. Call 1-888-MP HOTLINE.
