University of Connecticut, College of Agriculture, Health and Natural Resources
Poultry — Food Safety
What this source is
- Authority
- Academic
- Territories
- US
- Primacy
- secondary
- Commercial interest
- none
- Retrieved
- 2026-08-14
- State
- Read and citable
Retrieved as a second poultry voice and it is only half of one: it gives 165 °F for all poultry and 'After cooking, let the turkey rest for 15 minutes' — for TURKEY, in the context of cooking ahead. BBQHQ models no turkey, so the figure supports no profile here and is registered rather than attached. Worth holding because it establishes that resting poultry is a documented practice at more than one institution, which is a different and weaker claim than a chicken figure.
What it may be cited for
Safety, Technical, Culinary practice
What we recorded from it
“After cooking, let the turkey rest for 15 minutes.”
The University of Connecticut food safety programme advises letting a turkey rest for fifteen minutes after cooking, in guidance about preparing turkey ahead of carving and storage.
- TURKEY. BBQHQ models no turkey, so this figure attaches to no profile and is registered rather than used.
- It establishes that resting poultry is documented at a second institution. It does not establish a chicken figure, and treating it as one would be a species inference of exactly the kind the geometry axis exists to prevent.