Sounds fun over there tbob4 !
I would not worry one bit about injecting surface bacteria into the deep part of the meat, because you are cooking the entire turkey to 165, where all interior bacteria are totally killed, and all the meat is safe from bacteria.
If you were cooking to a lower temp, like a beef, or a pork loin, for example, where you would be cooking to interior temp of 135 or 145, then you would absolutely NOT want to do any piercing of the meat and bringing those surface bacteria into the interior.
Bringing to 165 eliminates the risk of bringing surface bacteria to the interior.
I would not worry one bit about injecting surface bacteria into the deep part of the meat, because you are cooking the entire turkey to 165, where all interior bacteria are totally killed, and all the meat is safe from bacteria.
If you were cooking to a lower temp, like a beef, or a pork loin, for example, where you would be cooking to interior temp of 135 or 145, then you would absolutely NOT want to do any piercing of the meat and bringing those surface bacteria into the interior.
Bringing to 165 eliminates the risk of bringing surface bacteria to the interior.
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