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.
1 Roast turkey for about 20 minutes per pound, until the meat thermometer reads 170ÂºF for an unstuffed turkey or 180ÂºF for a stuffed turkey. 2  Remove turkey when cooking is completed and let stand for 15 to 20 minutes before you carve it to allow the juices to settle. Cooked turkey may be stored in a covered container, plastic bag or wrapped in aluminum foil for up to 4 days in the refrigerator, or up to 3 months in the freezer. 2  After cooking, keep the turkey hot, above 140ÂºF or refrigerate below 40ÂºF. 3  Do not leave turkey at room temperature for more than 2 hours.