Author Topic: Turkey time  (Read 11486 times)

Offline iceman

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Re: Turkey time
« Reply #30 on: October 10, 2006, 12:10:19 PM »
Glad it worked out Mike. Now you have a base to go from on times, brines, etc.

Offline asa

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Re: Turkey time
« Reply #31 on: October 10, 2006, 06:00:48 PM »
Sounds great Mike. My opinion is that 165 is fine, especially if it sits there for a while. 180 seems to me to be too hot, especially for the white meat. I never aim for > 170 (the USDA "recs" seem way too high and conservative, and guaranteed to dry out the meat)  Brining is always a good idea for a fresh turkey - but it has been pointed out (I believe here) that it is not a good idea for a "butterball" or one that has already been injected.
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Offline Me_Like_Meat

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Re: Turkey time
« Reply #32 on: October 11, 2006, 08:40:15 AM »
Sounds great Mike. My opinion is that 165 is fine, especially if it sits there for a while. 180 seems to me to be too hot, especially for the white meat. I never aim for > 170 (the USDA "recs" seem way too high and conservative, and guaranteed to dry out the meat)  Brining is always a good idea for a fresh turkey - but it has been pointed out (I believe here) that it is not a good idea for a "butterball" or one that has already been injected.

If I had waited until it hit 180F, it would have been mummified. As it was, the meat was thoroughly cooked but not overcooked, in fact the "doneness" was as close to perfect as I could hope for. The white meat was very moist, but not mushy. The drumsticks were a tasty handheld treat.

Now to join the ranks of the real Q'ers and do me some beef brisket and pulled pork!