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Posted on 11/20/20 at 1:11 pm to MeridianDog
I assume he's referring to 170 being overdone for breasts. Typically people stop cooking poultry when the breast is 165 max. Sometimes 160-162 to allow for carry over cooking. Can just ignore the thigh temp as they will be cooked once the breasts reach 165.
Posted on 11/20/20 at 2:31 pm to MeridianDog
quote:
Then what, What, What, What?
Pull bird slightly higher than 155 in the breast.
It will coast up to 170 most of the time. 165 all of the time
I wet brine so I'm cool with going a little higher on temp. But if I get served one more bite of dry arse turkey I may kill someone
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