Is it possible to cook a turkey at a low temperature overnight?
Cooking a turkey overnight at 200 degrees F and then holding it until serving time is not recommended. At 200 degrees F, meat remains in the so-called “Temperature Danger Zone” between 40 and 140 degrees F, in which bacteria can multiply rapidly and form toxins. Holding a cooked turkey at a safe internal temperature of 140 degrees F for long periods of time can dry out the turkey and affect its quality and taste. If preparing a turkey in advance of the intended serving time, carve it and place it in shallow containers with covers before refrigerating it. Serve the turkey cold or reheat it to an internal temperature of 165 degrees F. Q: How should I use a meat thermometer? A: The only sure way to tell if meat or poultry is cooked to recommended temperatures is by using a food thermometer. For all poultry, the USDA recommends a cooked temperature of 165 degrees F. With a whole turkey, insert the thermometer probe into the innermost part of the thigh and wing as well as the thickest part
