Traeger lamb loin chops11/22/2023 It’s far less likely to have nasty germs, and (in our humble opinion) it tastes so much better if you preserve some of those natural meaty flavors. That’s why most of us are comfortable gambling with a slightly undercooked steak. While this is below the USDA recommendation, Scientific American notes that “muscle interiors are sterile and pathogen free” because they haven’t been exposed to any surface bacteria. This temp will land you with a juicy, medium steak – which is how most people order it. Instead, we recommend aiming for an internal temperature of 130 to 135 degrees Fahrenheit. When in doubt, always back up the reading on your pop-up indicator with a proper meat thermometer.įor a perfectly grilled (and safe) bird, we recommend our Thanksgiving Turkey Grill Guide.īut a well-done steak isn’t going to give you quite as much flavor (and you can kiss that amazing blast of natural juices goodbye). But those cheap pop-up thermometers don’t give you a full picture in terms of your safe serving temperatures because they aren’t normally designed to reach the innermost part of a large turkey’s thigh or breast. If your turkey came with a pop-up temperature indicator, it’s helpful as a guide. If your turkey has been stuffed, use a thermometer and check the center of your stuffing to make sure you’ve hit that 165-degree mark. The same temperature rule applies to stuffing. All three areas have to show a reading of 165 degrees Fahrenheit before you’re okay to take the bird off the grill. Place your thermometer in the thickest parts of the bird’s wing, breast, and wing. This safe serving temperature applies to both whole and ground turkey.Ĭheck that your turkey is ready to serve by using a meat thermometer.
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