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re: The worst video I’ve ever seen for poultry safety. Very cringeworthy
Posted on 11/21/23 at 1:10 pm to theantiquetiger
Posted on 11/21/23 at 1:10 pm to theantiquetiger
The real sin was the final product. Did you see how hard he had to work to shave off that little slice?
1
Posted on 11/21/23 at 1:42 pm to deeprig9
quote:
The real sin was the final product. Did you see how hard he had to work to shave off that little slice?
Yeah it was definitely overcooked.
Per Kenji its safe to cook the breast to 150 degrees and let it carryover up to 160-165. If you are stopping at 160 or 165 your turkey will be dry AF.
136°F (58°C) 65.3 minutes
140°F (60°C) 29 minutes
145°F (63°C) 10.8 minutes
150°F (66°C) 3.7 minutes
155°F (68°C) 1.2 minutes
160°F (71°C) 26.1 seconds
165°F (74°C) Instant
Posted on 11/21/23 at 3:25 pm to taylork37
I cook all chicken/turkey breasts to 150. They typically don't carry over to 165 or even 160. But as you said, it only needs to be held at or 150 for a few minutes and the carryover does accomplish that.
It tastes so much better its almost not even the same food.
It tastes so much better its almost not even the same food.
Posted on 11/21/23 at 5:14 pm to Midget Death Squad
quote:
I love ribbing Antique Tiger on these boards, but you're just an ignorant dick. Thanks for making me defend AT you fool
You’re welcome.
Next Harvest bottle I flip, you get first dibs
Posted on 11/21/23 at 5:18 pm to Mouth
quote:
aka. I have no clue what I'm doing so I went to youtube.
Yes and no. I’ve smoked may whole turkeys, never just a breast. Just getting ideas from YouTube. It wasn’t much help. Every video used a different temp from 225-350 deg.
Posted on 11/21/23 at 5:38 pm to gumbo2176
(no message)
This post was edited on 11/21/23 at 5:39 pm
Posted on 11/21/23 at 6:02 pm to theantiquetiger
quote:
Yes and no. I’ve smoked may whole turkeys, never just a breast. Just getting ideas from YouTube. It wasn’t much help. Every video used a different temp from 225-350 deg.
Poultry can handle a little higher heat. The most important think is the internal temp of the breast.
Cook to 150 internal and it will taste good.
If you have a free range turkey breast, it will likely be the best turkey you've ever eaten.
Posted on 11/21/23 at 8:47 pm to KosmoCramer
quote:
I cook all chicken/turkey breasts to 150. They typically don't carry over to 165 or even 160.
Assuming you mean individual breasts of chicken/turkey then I can certainly see the carry over temp not being much higher than 150 given the small mass of each piece. With a whole turkey I assume the carryover would be more all the same things considered.
Either way, yep, 150 for a few minutes.
This post was edited on 11/21/23 at 8:52 pm
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