What temp. do you shoot for in your Turkey

[jjo]

This is really two questions. First, at what temps do you take the turkey out of the oven?
Second, since the leg and breast are different, if you're using one of those probe thermometers that sits outside the oven, do you stick the probe in the leg or breast?

Thanks all and Happy TG!

[cheryl_h]

Here's an article reporting the new USDA recommendations:

http://www.latimes.com/features/food/...

One relevant quote:

But USDA studies show that salmonella in turkey is all but eliminated if the bird spends less than 30 seconds at an internal temperature of 160 degrees. At 165 degrees, its studies show, "the required lethalities are achieved instantly."

But read the entire article. It's interesting to note that the earlier recommendation of 180F had no basis in fact, any more than the absurd 160F for pork when all bacteria in pork are killed at 135F.

[toodie jane]

heres' the official word from the usda:

http://www.fsis.usda.gov/Fact_Sheets/...

[cheryl_h]

150F. I've been doing my turkeys to this for years. Our turkey is always juicy and full of flavor. As said, Marian Burros recommended this for heritage birds which is what we eat. In another article in the same issue, she noted that temperature was the biggest factor in the taste of the meat, regardless of its source (free range, organic, factory farmed, heritage etc.).

The USDA recommendation is for 160F, but if the internal temperature reaches this for even a few minutes, all bacteria are killed. So taking it out earlier is safe.

[Covert Ops]

I follow Alton Brown and take the bird out when breast meat=161. White meat's way more likely to overcook than dark meat, so I'm watchful for this.

[HaagenDazs]

I'm thinking AB said to achieve a temp of 161; as in take it out at 151 and carry over takes it to 161.

[Covert Ops]

Hmm. Well, mine still came out super-juicy, but as I remember when I tried to cut the leg, I grabbed the bone and it pulled right out. Not that that's really a bad thing. . .:-)

[HaagenDazs]

There is some play with the finishing temperatures and birds of different sizes cook differently, so you're doing just fine, I'm sure. Even still, if the USDA (of all people) says turkey is done at 165, I'm on a personal mission to distribute the information to all the turkey-drier-outers in this nation! ;-)

[Splendid Spatula]

In the NYT last week, Marian Burros suggests 150 in the thigh near the breast, then take it out and let it rest for 30 mins. If not sure, cut it and check, pink juices = back in the oven for a little longer.

She also suggests starting to check temps about an hour before you estimate it will be done, to ensure you don't overcook it.

[HaagenDazs]

Sorry PeteEats, but not so fast! First, breast meat is done at 160, 170 is complete overkill in turkey world. Check out the new USDA guidelines... They are now recommending 165 throughout. This means if you follow the new rules, take that bird out of the oven at 155 at the LATEST. Remember these are governmental recomondations, you will very likely be perfectly safe taking your bird out at 150-152.

http://www.fsis.usda.gov/Fact_Sheets/...

[PeteEats]

OK, so now that I re-read your post, stick the sensor in the thickest part of the thigh. The dark meat cooks slower than the white meat.

[PeteEats]

Cook the bird to 160 degrees. Take it out of the oven, cover and let sit for 30 minutes or so. The carry over cooking should bring it to around 170. Check the temp in BOTH the thigh and breast before you take the bird out of the oven -- you want them both at least 160.