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1 For turkey breasts, place thermometer in the thickest part. 2  For whole turkeys, place in the thickest part of the inner thigh. 3  Once the thigh has reached 165 Â°F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 Â°F throughout the product. If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. 2  It will allow you to check the internal temperature of the turkey while it is cooking. 3  For turkey breasts, place thermometer in the thickest part.
Combine the salt, pepper, garlic powder, lemon zest (reserve the juice), and rosemary in a small bowl. Sprinkle mixture evenly over both sides of the chicken thighs. Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes.Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders and it is golden brown, about 5 minutes. Transfer the skillet to the oven and cook for another 6 minutes.prinkle mixture evenly over both sides of the chicken thighs. Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes.