Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves

Cooley, Kathryn Marie.2015-12-312015-12-311956http://hdl.handle.net/2097/25050Call number: LD2668 .T4 1956 C66Cooking (Turkey)Cookbooks.Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halvesTextMasters theses