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Once your turkey has reached 165 degrees Fahrenheit, it is done cooking and should be removed from the heat immediately to prevent overcooking. This temperature can be measured in the thickest part of the meat, near the bone, with a meat thermometer. The breast is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. Once the turkey breast reaches 165 degrees Fahrenheit, it is done cooking and should be removed from the heat immediately. To avoid overcooking your turkey breast, check the internal temperature frequently with a meat thermometer. Once your turkey breast has reached 165 degrees Fahrenheit, it is done cooking and should be removed from the heat immediately to prevent overcooking. It is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. If the juices are pink or red, or the meat is still pink near the bone, it needs to cook longer. If the meat is cooked through, the juices will run clear, and the meat will be white all the way through.
#TURKEY REST TIME SKIN#
Another way is to Pierce the skin of the breast with a sharp knife. One way is to cook it until the juices run clear. While cooking your turkey to165 degrees Fahrenheit is the safest way to ensure that it is fully cooked, there are other ways to tell if your bird is done. (Including Breast) White and dark meat should reach a minimum internal temperature of 165° F as measured with a food thermometer. Once your turkey has reached 165 degrees Fahrenheit, it is done. One hundred sixty-five degrees Fahrenheit is the ideal internal temperature for ready-to-eat turkey. The turkey is safe to eat when the internal temperature reaches 165 degrees F throughout the bird. Use a meat thermometer to check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The United States Department of Agriculture (USDA) advises cooking turkey to an internal temperature of 165 degrees F (73.9 degrees C) to ensure food safety.