1 нояб. 2024 г. · Check the juices. When a turkey is done, the juices should run clear and not be pink. · Keep an eye on the temperature. · Note the texture. |
26 нояб. 2020 г. · do you have a metal skewer? you can stab it into the turkey and feel the end to determine the temp. Chefs do something similar with cake testers ... 165 is a lie! Here Are the Real Temps and Times to Cook Your ... I don't have a meat thermometer, can I still safely cook a turkey? I do not have a meat thermometer and need to know the time to ... How do I know if ground turkey is cooked? - Reddit Другие результаты с сайта www.reddit.com |
22 нояб. 2016 г. · Nearing the end of your cooking time, I would just peek in the thickest part of the meat: Make a small slit, and when the juices run clear and ... |
27 окт. 2023 г. · To see if your turkey is done without a thermometer, pierce the thigh with a fork and pay attention to the juices: if the juices run clear, it's cooked. |
28 нояб. 2019 г. · Stick a skewer into the thickest part of the thigh. If the juices run clear, it's done. If the juices are a little pink, cook it a little longer and try again. How to tell the turkey is done without a thermometer - Quora How to tell when your turkey or ham is fully cooked without ... Without a thermometer, how can you tell when poultry ... - Quora How to tell when chicken breast is fully cooked and ready to eat ... Другие результаты с сайта www.quora.com |
Look for clear juices. Once you've inserted the knife or skewer into the thigh, you should see juices run out. If the juices are clear, the turkey has finished ... |
How to know if turkey is cooked without a thermometer · 1. Color. When properly cooked, turkey should have a golden-brown color that appears evenly across the ... |
170°F in breast; 165°F in stuffing. Remember to insert the meat thermometer close to, but not touching, the thigh bone. |
27 июн. 2023 г. · Touch the cut of meat with your finger and then feel the fleshy part of your hand underneath your thumb. The meat is raw if it feels like the fleshy part. |
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