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Started By
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Turkey temp question
Posted on 11/21/21 at 6:07 pm
Posted on 11/21/21 at 6:07 pm
I usually get the thighs to 160-165. Kenji says 150 is perfectly safe with proper resting. Thoughts?
Spatchcocked Turkey
Spatchcocked Turkey
5
Posted on 11/21/21 at 6:36 pm to Remo Williams
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Posted on 11/21/21 at 8:47 pm to Remo Williams
What he says in the article is that thighs need to be 160-165 F to be palatable and that the breast dries out if it goes much above 150 F.
So, shoot for 165 thighs and 150 breast is his recommendation.
So, shoot for 165 thighs and 150 breast is his recommendation.
Posted on 11/21/21 at 9:26 pm to ChEgrad
Definitely 150ish for breasts. Resting in a fat helps as well.
Posted on 11/22/21 at 6:16 am to ruger35
With Turkey, you want to check the time and temperatures of lethality of salmonella. Bacteria is killed by temperature AND time.
For Turkey, these are the numbers:
145 for 10 minutes
150 for 4 minutes
160 for 25 seconds
165 is instant lethality (<10 seconds)
So if you want to cook your breast to 150, in order to kill salmonella in turkey, you have to be at 150 for 4 minutes. This is pretty important.
For Turkey, these are the numbers:
145 for 10 minutes
150 for 4 minutes
160 for 25 seconds
165 is instant lethality (<10 seconds)
So if you want to cook your breast to 150, in order to kill salmonella in turkey, you have to be at 150 for 4 minutes. This is pretty important.
Posted on 11/22/21 at 7:52 am to Remo Williams
I like covering the breast in a foil bra after initial roasting, per the classic Alton Brown recipe. Helps limit breast drying while dark meat cooks.
Posted on 11/22/21 at 8:45 am to SixthAndBarone
quote:
SixthAndBarone
Glad you mentioned this because I think most people don't realize the time and temp relationship.
To the OP:
I personally don't like the thigh and leg on the lower end of the temp chart, even though it's safe to eat.
I go higher and I think it's more tender and pulls off the bone easier and to me, I like that better.
This post was edited on 11/22/21 at 9:43 am
Posted on 11/22/21 at 9:41 am to SmokedBrisket2018
I shoot for 155 by time you pull it out set it down and start to carve it has been at 155 for the allotted amount of time to be safe and still juicy!
Posted on 11/22/21 at 12:13 pm to LSUfan20005
Do most people cook the turkey uncovered then cover it or cover it initially and uncover to brown at the end? I've done both.
Posted on 11/22/21 at 12:16 pm to Jake88
Usually uncovered they cover once it reaches desired browning.
Gives you more control of the browning.
Gives you more control of the browning.
Posted on 11/22/21 at 12:41 pm to Jake88
I cook it covered and uncover it at the end to get it brown.
Posted on 11/22/21 at 2:11 pm to BtonTiger318
So when cooking a whole bird, you pull when the thighs hit 155? Never tried it before but I’m assuming when the breast hits 150 the thighs will be well under that. 
Posted on 11/22/21 at 2:44 pm to Remo Williams
When smoking a whole turkey (large, insulated, reverse vertical flow smoker set between 230° and 250°), I find that as the breast hits around 150, if I lower the pit temp to around 200° it will allow the thighs (typically 10+ degrees cooler) to catch up to the breast about the time that they get to 160° or so. I also find, when smoking the turkey whole like this, that the breast will remain very moist even into the mid-160° range.
I use at least two continuous temp probes to monitor my temps and, after putting in the turkey, typically don't open the smoker until the turkey is done.
I use at least two continuous temp probes to monitor my temps and, after putting in the turkey, typically don't open the smoker until the turkey is done.
Posted on 11/22/21 at 2:47 pm to Remo Williams
I like overcooked dark meat.
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