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To check the temperature at the end of the roasting time, place a meat thermometer into the thick portion of the inner thigh areas, not touching the bone. The doneness temperature for a whole turkey is 180 degrees.
For how-to text see HCA_2008, p.105.
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Trace tree pattern on page 90. Using pinking shears to cut a 3-1/2-in. square piece if white…
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