Can not stop wanting a Butterball Turkey.

[redneck joe]

Ok then that's kinda like burger ie all mixed up. Solid meat keeps the bacteria at the surface so killing it is easier.

 

[Pmt133]

True. But poultry can be weird mainly due to more questionable handling during slaughter and processing when compared to say beef. Though you can get chicken sashimi... I'd pray they handle it right though and I'd never try it.

 

[redneck joe]

Yeah I'd have to watch the bird being offed

 

[Pmt133]

Agreed.

 

[JASinIL2006]

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

Actually, that is not correct, unless you're holding it below 135F for extended periods of time, in which case you won't kill the bad microbes.

As you can see below, cooking at 137F for 68 minutes will kill harmful bacteria. Holding at 140, the time to kill bacteria is only 27.5 minutes. You only need to cook to 160F or 165F if you want to instantly kill microbes. But whether you cook to 160F for .2 minutes or 140F for 27.5 minutes, the food will be equally safe.

 

[tphoyt]

All I can say is I have no desire to eat pink poultry or pork. I’m a 170 guy for that.
Even ground beef I prefer 140 or so.
But 118 with a 10 min rest for a fat juicy steak.
I’m getting hungry.

 

[jimmbo]

Even ground beef I prefer 140 or so.

The USDA considers 165 the Minimum for Ground Beef, less than that is Unsafe.
Myself, I go for minimum of 185, often higher.

 

[redneck joe]

The USDA considers 165 the Minimum for Ground Beef, less than that is Unsafe.
Myself, I go for minimum of 185, often higher.

if i go low on burger it is because i have ground my own.

 

[redneck joe]

well i did a couple 4-5 lb chickens on the egg (rotisserie) this summer and I did at 300 until 165 at the thigh and the 12 people that ate it did not suffer.
I buy my chicken family packs and when I do the thighs I have to bone them out because the wife cannot mentally get past the red/pink from the bone marrow even if I overcook for her to 190-200. But then I just get awesome chicken stock.

Well, day one of turkey that is in the books, have to go get the cider for the famous brine. Never brined a poultry so this will be fun.