Turkey Temperature as the End Point in Roasting

Organoleptic and Histological Characteristics of Fresh and Frozen Stored Turkey Fed High-Density and Low-Density Rations ,

“…Alexander, Schopmeyer and Marsden (1948) reported the same difficulty in Broad Breasted Bronze turkeys which they cooked. The internal temperature of turkeys as an end point in roasting was investigated by Alexander, Schopmeyer and Lamb (1951). They reported that satisfactorily cooked meat was obtained in birds in which the internal temperature of the breast ranged between 176° to 203°F.…”

Influence of Selected Oven and Endpoint Temperatures upon the Ultrastructure of Turkey Meat

“…1E,F) could be related to the shorter total cooking time. Alexander et al (1951) has also indicated that endpoint temperature alone is not an "adequate guide to the satisfactory cooking" of turkey. However, work reported by Zondagh et al (1986) indicates these relationships are complex.…”

Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting Turkeys

“…Our experience has shown that small birds tend to require more minutes per pound than large ones at the same oven temperature, and broad-breasted types more than those less plump in conformation. Since rule-ofthumb methods of determining when turkey is "done," such as used here, leave much to be desired in accuracy, research is needed on the methodology of cooking, as stated by Alexander et al (1951b). Flavor of Hot and Cold Roasted Turkeys.…”