Even when following strict timing guidelines, it’s important to check your bird is cooked through to reduce the risk of food poisoning. The easiest way to do this is to pierce the thickest part of the meat – if the juices run clear with no hint of pink or blood, the bird is cooked. Alternatively, you can check the temperature – the thickest part should be a minimum of 170℉.

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Last updated by Emily Shardlow-Price.

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