Science comes to the rescue when cooking turkey this year

When cooking a turkey this Thanksgiving, it is helpful to follow the science, according to a recent NPR report.

First, study the turkey’s anatomy from its leg to its breast, explained Kenji López-Alt, a New York Times food columnist and author of “The Food Lab.”

Thanksgiving turkey with side items.  

Thanksgiving turkey with side items.  

The author noted because the white breast meat needs to be cooked at 150 degrees Fahrenheit, but the dark leg and thigh meat should reach least 165 degrees (ideally 175 degrees), by the time the legs are the correct temperature, the breast is overcooked.


Understanding how the turkeys use their different muscle groups helps bakers to not overcook them: The white breast meat is made up of fast-twitch muscles, which are activated only in short bursts of exertion.

“Those types of muscles are generally low in connective tissue, low in fat

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