Can not stop wanting a Butterball Turkey.

[jimmbo]

As long as it is cooked to at least 190F, and served the moment it comes out of the oven, I will eat it, if not, I pass. I had a visit with Sam and Ella, a few years ago, and don't want a reunion

 

[redneck joe]

What is final temp on the breast meat

 

[aspeck]

So long as the turkey has reached and maintained an internal temperature of 145F or higher for a minimum of 30 minutes, it is safe to eat. The other "option" is to make sure the internal temperature reaches 160F.

 

[JASinIL2006]

So long as the turkey has reached and maintained an internal temperature of 145F or higher for a minimum of 30 minutes, it is safe to eat. The other "option" is to make sure the internal temperature reaches 160F.

This ^

The USDA guidelines that often are most often cited list the momentary temp needed to kill harmful bacteria, but holding the meat at a lower temperature for a longer period of time has exactly the same effect and helps avoid dry meat. (It's also one of the best reasons to cook chicken and pork sous vide; they maintain a stable temp long enough to kill the bad microbes, but the meat doesn't get so hot that it tightens up and dries out.)

 

[jimmbo]

190 or higher, or I will not eat Poultry
I have returned dozens of Roasted Chickens to Costco, as I have seen Pinkish Meat and or Red/Pink Spots in the Breast Meat
185 is the lowest I will go with Pork or Beef

 

[FLATHEAD]

As long as it is cooked to at least 190F, and served the moment it comes out of the oven, I will eat it, if not, I pass. I had a visit with Sam and Ella, a few years ago, and don't want a reunion

My wife and I got food poisoning from a restaurant not long after we were married. One of the sickest I’ve been.
If you’re squeamish about food prep you don’t want to know what goes on in restaurants. I worked at a very nice fine dining restaurant when I was a kid, the stuff that went on

 

[cyclops222]

I went into a favorite kitchen 1 time.
Last time I ate there.

 

[Pmt133]

I've been in a few processing facilities... most would probably never eat anything that comes out of there ever again....

 

[jimmbo]

This ^

The USDA guidelines that often are most often cited list the momentary temp needed to kill harmful bacteria, but holding the meat at a lower temperature for a longer period of time has exactly the same effect and helps avoid dry meat. (It's also one of the best reasons to cook chicken and pork sous vide; they maintain a stable temp long enough to kill the bad microbes, but the meat doesn't get so hot that it tightens up and dries out.)

Cooking it to a Lower Temp, Longer, creates the Best Environment for Bacteria to Multiply like Gangbusters

 

[redneck joe]

My wife and I got food poisoning from a restaurant not long after we were married. One of the sickest I’ve been.
If you’re squeamish about food prep you don’t want to know what goes on in restaurants. I worked at a very nice fine dining restaurant when I was a kid, the stuff that went on

I did pest control for a bit back in the day. Same reaction.

 

[redneck joe]

Anyway, on a more pleasant note will begin my thaw and brine this afternoon. Going to use canning pot in the garage fridge.

 

[jimmbo]

With luck, all that salt in the Brine will reduce the number of Bacteria.

Happy Cooking!

 

[Pmt133]

Eh... I'd speculate brining does relatively little to inactivate pathogenic bacteria considering what we have to do at work to inactivate it. Honestly, seeing how some people handle brines and just cooking in general... I probably wouldn't trust alot of food from just anyone. (And don't)

 

[DeepCMark58A]

Anyway, on a more pleasant note will begin my thaw and brine this afternoon. Going to use canning pot in the garage fridge.

Remember when most homes had a canning pot?

 

[FLATHEAD]

Remember when most homes had a canning pot?

Yep. I remember my mother and grandmother putting up all kinds of stuff that came out of the truck patch. So much better than the commercial canned vegetables.

 

[tphoyt]

That took me back to grandmas watermelon rind pickles.

 

[cyclops222]

Cooking temperatures ? To kill positions in a Hawaiian fish? All I can remember is the statement that. :Normal cooking times will have no effect on the toxins. "
Look up on the web that statement on the web. Scary Might pick seafoods more carefully from now on.

 

[redneck joe]

That took me back to grandmas watermelon rind pickles.

Never had them, always wanted to.

 

[redneck joe]

Eh... I'd speculate brining does relatively little to inactivate pathogenic bacteria considering what we have to do at work to inactivate it. Honestly, seeing how some people handle brines and just cooking in general... I probably wouldn't trust alot of food from just anyone. (And don't)

What do you process?

 

[Pmt133]

What do you process?

I just do water, but we also have a certified lab and play with a whole bunch of things as far as testing...