How to Test Whether Chicken, Turkey and Other Poultry is Cooked
Knowing how to test when chicken, turkey, and other poultry is cooked will both ensure a tastey meal as well as prevent food poisoning! In our eagerness to not overcook our meat, sometimes we don’t cook it as thoroughly as we should. This ‘how to’ shows the easy way of how to check for doneness.
1- Cut the skin where the breast and thigh join.
2- Piece with a narrow knife. Pierce the thigh or breast meat that’s exposed by the cut skin, in the thickest part.
3- Check the juices. If the juices run clear, the turkey is cooked through. If they are still pink, return the bird to the oven for a further 20-30 minutes, then try again.
If the outside of the bird is starting to look overdone but the inside is yet to cook through, turn the oven right down to 100 degrees centigrade, add a little stock or water into the bottom of the pan, and cover with tinfoil. This will allow you to cook for longer without further browning the outside.