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Tip for today

submitted by SparklingWiggle to Cooking 3.6 yearsNov 25, 2021 11:46:29 ago (+4/-0)     (Cooking)

Cook your turkey to an internal temp of 150, not 165. It will kill bacteria and will be unbelievably juicy. Check multiple spot to ensure you don't hit a single hotspot.


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[ - ] TheViciousMrPim 4 points 3.6 yearsNov 25, 2021 12:50:27 ago (+4/-0)

Since this is different than how I cook a turkey I fear it and declare it a danger to children and small animals. You could get flesh eating covid and your house will explode. And itll be dry.

[ - ] SparklingWiggle [op] 1 point 3.6 yearsNov 25, 2021 14:27:30 ago (+1/-0)

Plus, the government told you 165 degrees and you must comply. They know best.

[ - ] ToNigIsToNog 0 points 3.6 yearsNov 25, 2021 17:19:23 ago (+0/-0)

fun fact : the temperature guidelines set forth are for tile and duration. you could cook it to 145 if you want, it'll just need to stay there for quite a while. the texture, is unpleasant.

My bird went from my yard to frozen to brined. she will be tasty.

[ - ] SparklingWiggle [op] 0 points 3.6 yearsNov 25, 2021 23:30:32 ago (+0/-0)

So how was it? Do you raise a turkey just for Thanksgiving or more than one?

[ - ] ToNigIsToNog 0 points 3.6 yearsNov 27, 2021 21:23:52 ago (+0/-0)

we have many. it was awesome as usual. wet brining is my preferred method - don't do it if you like the skin

[ - ] SparklingWiggle [op] 0 points 3.6 yearsNov 27, 2021 21:37:12 ago (+0/-0)

I generally like the skin, but I use a bag. If you cook to 165 the skin will brown and be crispy and tasty. If you cook it to 150 it just stays white and gross. The turkey was very tender and super juicy.

How long does it take for a turkey to mature? Can they get too old to be good?

I'm glad yours turned out well.

[ - ] o0shad0o 0 points 3.6 yearsNov 25, 2021 14:39:37 ago (+0/-0)

The problem with measuring to 150 degrees is that, even checking multiple spots, you're unlikely to find the coolest parts. You can sidestep this by cooking the turkey at a lower temperature for a longer period which will make it even better.

[ - ] GoatsAdvocate 0 points 3.6 yearsNov 25, 2021 15:22:08 ago (+0/-0)

Plus if you’re poking and prodding with a gauge all over, wouldn’t more juice seep out?

Let’s meet in the middle and stick one wireless gauge in the thickest part and pull it at 160

[ - ] SparklingWiggle [op] 0 points 3.6 yearsNov 27, 2021 21:40:01 ago (+0/-0)

The juices don't leak out, it's more accurate that they are squeezed out as the bird heats up.

[ - ] GoatsAdvocate 0 points 3.5 yearsNov 29, 2021 21:32:43 ago (+0/-0)

I’m not talking about that. I’m talking about when you check it’s temperature and stick the probe in and pull it out leaving a hole for juices to come out.

[ - ] SparklingWiggle [op] 0 points 3.5 yearsNov 29, 2021 22:06:08 ago (+0/-0)

They squeeze out regarless of a poked hole. A handful of holes doesn't compare to a 15 degree temperature delta. I've used this method for a few years. The turkey will be so juicy and tender you will be stunned. Anyone that has had it states it is the best turkey they have had. Get a small one, try it.

[ - ] GoatsAdvocate 0 points 3.5 yearsNov 30, 2021 20:56:20 ago (+0/-0)

I don’t doubt it’s juicier or more flavorful. It’s like comparing a well done steak to medium rare.

[ - ] SparklingWiggle [op] 0 points 3.5 yearsNov 30, 2021 22:52:48 ago (+0/-0)

Just dooooo it.

[ - ] SparklingWiggle [op] 0 points 3.6 yearsNov 25, 2021 15:59:15 ago (+0/-0)

No, when you pull it and leave it on the counter top, it will eventually hit 165. I've been doon this for years and people can't believe how juicy and better the turkey is.

[ - ] SparklingWiggle [op] 0 points 3.6 yearsNov 27, 2021 21:43:04 ago (+0/-0)

It's not too hard to find the coolest spot. I put the thermometer in the thickest spot; when the temp hits 150 I move it until I find a spot that is less than 150 and out the bird back in the oven. I repeat this until I can't find a spot below 150. It was a 20lb bird this year and crazy juicy while tender and not chewy at all.