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Turkey thigh meatloaf internal temp?

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    Turkey thigh meatloaf internal temp?

    I always cook our turkey meatloaf (whether white meat, dark meat, or mixed) to 155 degrees and let it carryover to 165. Basically treating it like I do with whole turkey/chicken breasts. But should I be cooking dark meat ground turkey to 170-175 like I do with dark meat chicken/turkey parts? I'm thinking I should stick to 155, but I thought I'd ask. Thanks!

    #2
    From a food safety point of view 155 with 165 carryover is fine. The main reason to cook dark meat higher is textural - it firms up a bit better at 175 vs 165.

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      #3
      rickgregory Thanks. Cooked the meatloaf to 175. Still very juicy (for turkey).

      Comment


        #4
        We use ground turkey over ground beef, cook it to 165*f.
        Glaze with 3-1 bbq sauce and honey.

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        • Smoking77
          Smoking77 commented
          Editing a comment
          Well we've just been using boring ketchup for the glaze, so now I'm definitely switching to bbq sauce and honey. Many thanks.

        #5
        Your temps are fine. As your dark meat turkey is ground, the higher temps don't really apply, as you're not trying to soften connective tissue, etc. Hope this helps...

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        • Smoking77
          Smoking77 commented
          Editing a comment
          Thanks!

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