Cooking Turkey Cuts
Cooking Bone-In Turkey Cuts
Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
Cooking Boneless Turkey Cuts, Ground Turkey, Turkey Sausage and Turkey Hot Dogs
Cook boneless cuts to an end-point internal temperature of 165°F (74°C), using a digital meat thermometer inserted deep into the meat.
Calculate Portions as Follows
| Cut | Portion Size |
|---|---|
| Boneless turkey breast | ¼ lb (125 g) per person/serving |
| Turkey thighs, drumsticks & wings | ½ lb (250 g) per person/serving |
| Ground turkey | ¼ lb (125 g) per person/serving |
Using a Meat Thermometer
To ensure the best results, use a meat thermometer to check for doneness.
Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.
