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Internal Temperature of Roasted Turkey?

d
DaisyM Nov 15, 2009 02:50 AM

I always thought the turkey needed to be roasted until 180 degrees. Is this still suggested? I'm using a convection oven (and turkey is therefore unstuffed). Thank you!

  1. bushwickgirl Nov 15, 2009 02:59 AM

    Daisy:
    There's a thread about this same subject currently happening elsewhere on Chow:

    http://chowhound.chow.com/topics/666948
    This thread should answer any questons you have.

    My personal recommendation is to use a thermometer to temp and pull the turkey at 155*.
    With a convection oven, you'd want to lower your roasting temp by at least 25*. I use 325*, regular oven.

    9 Replies
    1. re: bushwickgirl
      d
      DaisyM Nov 15, 2009 03:46 AM

      Thank you! That is significantly less then what I've roasted it previously.

      1. re: DaisyM
        bushwickgirl Nov 15, 2009 03:55 AM

        Then there's the dry-brining technique, much discussed at chow right now. I prefer to call it dry-rubbing, though. Check that out. I've used the wet-brine technique in past years with great juicy results.

        1. re: DaisyM
          Uncle Bob Nov 15, 2009 03:59 AM

          That's 155* in the deepest part of the thigh and breast...THEN...let the turkey rest lightly tented for 20-30 minutes....During the resting time the temperature will rise to 160*-162* which is perfect...Then carve and serve!

          Have Fun & Enjoy!!!

          1. re: Uncle Bob
            d
            DaisyM Nov 15, 2009 04:09 AM

            So, why has it been inside my brain all these years that it was 180? Where did that number come from?

            1. re: DaisyM
              bushwickgirl Nov 15, 2009 04:20 AM

              You know, I'm sure I have some of those misconceptions floating around in my head, then I'll read something that dispells the "myth"; I'm always shocked when I realize I've been laboring under some assumption for years.
              Where does it come from? Who knows, well-meaning but sadly mistaken family members, some poorly researched newspaper article, some late-night barroom conversation? Hard to say...
              As far as that 180* is concerned, it may be a '50s or 60's leftover.

              1. re: bushwickgirl
                d
                DaisyM Nov 15, 2009 05:13 AM

                You are right! I'll change the temp this year. Thank you!

              2. re: DaisyM
                Uncle Bob Nov 15, 2009 05:45 AM

                Most, if not all of the previously accepted safe cooking temperatures for poultry, pork, and some beef products came from USDA guidelines etc.....In a lot of cases the safe to eat temperatures have been lowered to current levels...Yet the old information is still available on the internet, in print etc, and in some peoples minds creating confusion, and bewilderment...HTH

                1. re: Uncle Bob
                  d
                  DaisyM Nov 15, 2009 09:23 AM

                  You always have good information/advice to share.

                  1. re: DaisyM
                    Uncle Bob Nov 15, 2009 11:34 AM

                    Thank you Miss Daisy...That's very nice of you to say!

        2. m
          MRubenzahl Nov 21, 2010 11:09 AM

          The old USAA guideline was about 180. Now they say 165. I remove mine from the oven when the deepest part of the breast reaches 150, and it coasts up to 160 as it rests, prior to carving. The dark meat should be about 10 degrees higher (which I achieve by starting the bird breast down, then flipping it after 45 minutes).

          Those pop-up thermometers are usually 180 or so.

          Brining (whether wet or dry) gives some leeway since you can be 10 degrees too high and not totally ruin the meat.

          More: See my annual Turkey page: http://www.rubenzahl.com/turkey

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