Time-temperature table for safe turkey

[DaveD]

Hi all, as we know, food-safe temps (at which nasties like salmonella are extinguished) are one important variable, but the time spent at temperature is an equally important part. This table from the US Department of Agriculture gives the dwell times needed for full salmonella lethality at a range of finishing temps. It shows that although 165F/84C is instantly lethal, you can be equally safe with a final temp of 155F/68C provided the meat sits at that temp for just a couple of minutes. This is guaranteed to happen given how long it takes to get a bird carved and served, so that you can aim for those somewhat lower temps to make for a juicier finish without any real safety risk.

Note also that higher-fat birds take just a bit longer to reach safety. Hope this helps folks this week!

Link to the full report from which this table was taken: https://www.fsis.usda.gov/sites/defa...Appendix-A.pdf

[RonB]

And don't forget that the temp continues to rise when you pull that bird out of the smoker.

[jfmorris]

Yep - I've learned to pull that big bird in the 155 to 160 range, as that will carry it to 160 to 165. Worst mistake would be to cook to 165 and THEN pull off the grill.

Heck, I remember the days that I smoked turkeys to 185, as that was what we were told back then for food safety. I literally HATED turkey as it required a ton of gravy to be palatable when dried out like that... same with pork loin to 165, versus the new 145 temp.

[RonB]

jfmorris - I agree and I pull poultry at 158°. It will rise to ~ 165°, and will still be moist and juicy.

[DaveD]

Oh heck yeah - I did a 6 pound bone-in turkey breast not long ago that carried over a full 10 deg F after being pulled. I'm yanking this one when the breast hits just 150 so that it doesn't exceed 160. The half-hour it's carrying over will be more than sufficient to kill the nasties.

[STEbbq]

Excellent and timely reminder. Thank you.

[texastweeter]

Yep just like tenderness in a brisket, it's not just temp, it's a combination of time and temp.

[smokenoob]

Thanks, I need to adjust my plan to pull at less than 160°
If I let it rest for 30-45 minutes, what IT would be best to pull at for a 10 pound turkey?

looks like the dwell time difference after 155° is almost negligible.

[DaveD]

I'm pulling my 16-pounder at 150/65, hoping it doesn't exceed 160/71, and half an hour is the most I plan to rest. I wouldn't want to pull any higher than 155/68, but that's just me

[ecowper]

I personally don't like turkey breast that is 160F or lower. And my wife simply won't eat it. So, I pull at 160F, let the bird sit for 20 minutes, then carve. I've never had a complaint about either under or over cooked.

[bbqLuv]

TOO Much reading, but really good information.
Cook the bird to >/= 155*F and rest for a few minutes it should be safe. I apply this rule of thumb to any and all fowl.
Besides, as the internal temperature rises and passes through 140*F the nasties start to die.

disclaimer this is my personal opinion and practice.

[RiverJeff]

Is this going to get the thigh and leg done proper?

[ecowper]

RiverJeff the thigh/leg can take much more heat than the breast. With all the connective tissues and fat in there, it's fairly necessary, too. I find that when I pull the turkey with the breast at 160F, the thigh/leg is in the 175F range and nicely cooked.

[RiverJeff]

ecowper Thank you, I will do just that! Happy Daze

[Sid P]

Great info. Since I learned this a few years ago we’ve had our best turkey ever.