Aired November 06, 2018
Turkey is the shining star of Thanksgiving dinner, so the last thing you need is an undercooked bird or dry, overcooked meat.
To ensure that you’ll get a perfectly cooked turkey every single time, Rachael suggests whipping out an instant thermometer that will get an accurate read on the meat.
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"It should read 160 degrees and then let it rest. I take it out at 160 degrees or 165 degrees and it will carry over cook a bit," she says. "Let it set for at least half an hour before you carve."
And there you have it. Crisis averted.
