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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If You Bought This Ground Turkey, Throw It Out Now, FSIS Says

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for over 211,000 pounds of ground turkey products because they may have caused Salmonella illnesses in 12 states.

The ground turkey products were produced by the Pennsylvania company, Plainville Brands, LLC, between Dec. 18, and Dec. 29, 2020. A recall was not issued since it’s been four months since the products were produced and “it is believed that the products are no longer available for consumers to purchase. ” However, they could be frozen in consumer’s freezers.

Related: The 7 Healthiest Foods to Eat Right Now

Of the 28 confirmed Salmonella cases since Dec. 28, 2020, at least one has identified eating the ground turkey, and an unopened package collected from their home tested positive for the bacteria. “Evidence collected to date does not link all illnesses to this establishment,” the alert says.

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