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!
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.
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...
Comment