I use the temp to get me to a safe place, but then I like to cook until the legs almost pull off the turkey.
At the recommended temps my experience is that dark meat can still be stringy. Having said that, the breast has to be cared for if you leave it in longer so it does not dry out.
My FIL used to wrap the whole turkey in tinfoil and basically produce pulled turkey. It was a little overdone, but moist and very tasty. Once you sure it is safe, the rest is up to your tastes. 😎
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
It took me a while to understand carryover cooking especially with poultry. If I cook a chicken at 350 in my oven or smoker I will get 8-10 degrees carryover. If I cook it at 320-325 I will get 5 degrees carryover. Per the FDA and my chef brother there is a time/temperature correlation with regard to poultry. If chicken is held at 155 for 45 seconds the FDA says it is perfectly safe. Breasts are great at 155-160 (with carryover) but we like the thighs/legs getting to 175 (including carryover). I really like the way a spatchcocked turkey or chicken evenly cooks.
I went on a little more than intended but there is a little more to it than just temp and I always use my Thermapen to check temps. Part of the fun is figuring out what works for your family with whatever cooking method you choose, good luck.
Yes, the USDA specific temperature over time is key. I can't find it again, but Chris from Combustion Inc had a primer recently (both with and without a predictive thermometer). He's also got a recipe for a skin browning technique.
How big is your bird and how are you cooking it? The roasting of a 14 lb. turkey vs. a 23 lb. turkey is night and day. At least to me. With a big bird, you breast meat may be at 165d, but your inner thigh meat is at 140d. Spatchcocking the bird for even cooking or breaking a big bird down may help immensely.
Here's the message I alluded to before. It distills the complicated to simple.
As others have said, best to watch temperature in more than one place, especially on a big bird. And if you insist on stuffing a thermometer for it too.
I am a tightwad and do not give up my money easily. But I really can't imagine cooking without my Predictive Thermometers (I call them my magic thermometers). I have two of the originals.
Exactly this. Never saw that post but have been doing it that way since seeing the temp/time plot in Kenji’s first book (food lab). I do a 5 minute timer once it hits 150, but basically the same.
As meathead and others discuss elsewhere, safety criteria are important. I like his no compromise approach (but his wife's an expert so that keep it present to mind I guess) One should also keep in mind the diners. If a family member has immune deficiency you may want to cook longer than if they do not. For me this really comes into play for burgers.
I must have missed a few Pit Club classes. This is the first I heard of predictive thermometers. RolfTaylor I’m waiting for that recipe for skin browning technique!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
My experience is that if you cook until the BREAST reaches 160ish, the thigh and legs will usually be somewhere up around 170-175. You need that higher temp for the dark meat to render and be done well.
When I cook turkey on a cooker with hotter zones, I try to put the legs towards the fire/heat.
From ChrisYoungCooks on Instragram (there's a video there). If you want the browning without the rest of the flavor presumably the secret is the Bouquet and Lecithin
🦃 This Thanksgiving you don’t have to “overdo it” just to be safe. The @combustion.inc Predictive Thermometer tells you exactly when your bird is safe, while it’s still juicy and delicious.
1. Salt the turkey and then air dry the turkey for 24 to 72 hours in a refrigerator.
2. Remove the wishbone from the turkey (for easier carving) and truss the turkey.
3. Weight and combine the ingredients for the elixir
4. Insert the Combustion Predictive Thermometer through the neck opening, angled slightly downward and aiming towards the keel bone.
5. Set your oven to ~215°F | 100°C.
6. Brush the elixir all over the turkey skin.
7. Using the Combustion Display or mobile app, set the target doneness to 155°F | 68°C. If you prefer juicier, slightly pink white meat, use 150°F | 65°C.
8. Slow-roast the turkey until cooked through. Adjust the oven temperature so that the True Surface Temperature™ of the turkey doesn’t exceed 160°F | 71°C. This will take about 4 hours for a 12lbs | 5.4kg turkey.
9. Remove the turkey and let it rest for at least 30 minutes, and up to 2 hours.
10. Set your oven to 500°F | 260°C.
11. Brush elixir over the turkey again, then finish the turkey in the oven for about 5 minutes to finish crisping and browning the skin.
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