I’ve recently started using a digital thermometer when roasting a whole chicken or turkey. I read that it should be done when the internal temperature reaches 165 degrees fahrenheit. So far my birds doesn’t seem cooked thoroughly at that temperature and I even let it rest. What am I doing wrong?
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Tags: birds, digital thermometer, fahrenheit, internal temperature, roasting a whole chicken, turkey
I like cooking my turkey and chicken to 170-180. I like it falling off the bone.
They just get a tan at 165 degrees! What are you running a country club for birds?
If you are covering it, it will not brown. If you’re not covering it, cover the outside skin with olive oil to help brown the bird. Make sure to spice the outside after you oil it.
try cooking the bird at 500 degrees for 20 to 30 minutes to get the outside brown and crispy. then you can drop the temp to 300 to slow cook the inside and bring the internal temp to 165. use a electric probe thermometer connected by wire to a display on the outside of the oven, so you don’t have to open the door often and force the oven to turn on more often.