But chances are, itâs not. âA lot of the brain doesn't have nerve endings,â Tietjen says. âSo most headaches are going to be caused by something else.â. Itâs not common, but bad pain in the brain can be a symptom of a stroke or blood clot.
Q: How can I tell when the turkey is done? A: There are several ways to determine if the turkey is cooked through. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 165 degrees, though most cooks will prefer up to 180 degrees F. in the thigh. The center of the stuffing should reach 165 degrees F in the cavity, and the center of the breast is done at 165 to 170 degrees. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.
Stuffing or dressing can be cooked in a baking pan or in the bird. Here are some tips for stuffing the turkey and cooking it safely. Any meat or seafood must be fully cooked before it is mixed into the stuffing mixture. Stuff the bird with the mixture as soon as it is prepared; don't cool it first. Stuff loosely, allowing about 3/4 cup per pound of poultry. A 12-pound turkey will accommodate about 9 cups of stuffing. Put the turkey in the oven as soon as it is stuffed. The center of the stuffing in a turkey must reach the minimum safe temperature of 165 F (73.9 C). Even if the turkey is done, it must stay in the oven until the stuffing is thoroughly cooked. What Not to Do When Roasting Turkey