If you’re like me, you like the little pop up things on turkeys to tell you they are done, but, don’t you kind of 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 Hotline is open, even on Thanksgiving day from 8:00 in the morning until 2:00 in the afternoon. Call 1-888-m-p-hotline.
