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.
When turkey is cooked with direct heat on a charcoal grill, the lit coals are usually spread in an even layer on the bottom of the grill. This provides a consistently hot, even temperature under the entire cooking surface. The cooking temperature typically reaches 450ÂºF to 650ÂºF when grilling over direct heat. Thin cuts of meat are grilled quickly over such high temperatures and should be turned only once to cook both sides. Thinly sliced turkey breast cutlets and ground turkey burgers are perfect choices for direct heat grilling.