150 vs 165

[Drbearsec]

what are people cooking their turkeys to? I’ve seen 165 from the USDA but guys like Rick Bayless and Cedric Maupiier do it till 150, making sure it spends the 4 mins or so at that temp to pasteurize it and kill the salmonella. What does everyone do?

[JoeSousa]

I pull it at 160 for the white meat. Get a few degrees of carry over. Less than that and I think the meat is a bit rubbery.

[scottranda]

Pull at 160 and don’t even think about it. Carry over will take to 165.

[Jerod Broussard]

160 breast all day err day.

[EdF]

This is such a hot topic that my wife of 15+ years and I had the umpteenth discussion about "done or raw" again a few hours ago. She ended it saying "you don't eat the white meat anyway"! There might be reasons! ;-)

[MBMorgan]

White meat: 160-165 (for safety)
Dark meat: 170-175 (it’s a texture thing)

[CaptainMike]

Wun fiddy seems risky when 160 with a bit of carryover never fails.

[RonB]

160* in the breast, and rest at least 40 seconds.

[Bumby]

I pulled at 161 degrees in the breast today because I cooked hot (350 degrees, with 450 degrees for the last 15 minutes to ensure crisp skin). If I cooked at a lower temperature, I would have been comfortable pulling at 155 - 160.

[Potkettleblack]

150+ for light. 165+ for dark. USDA is an instakill temp. I’m with Bayless all day every day.