In grills and smokers, it's common that the temperature of the cooking area varies from top to bottom, or from one side to the other. There are techniques that can help, such as cooking the turkey upside down (actually right side up, with the back on top, breast at the bottom). The breast usually heats up quicker than the thigh meat. It can be tricky cooking a whole turkey to the proper temperature. The internal temperature of the turkey rises after being removed from the cooker, meaning that, depending on cooking temperature, the turkey should be removed when its internal temperature is 2 to 5 degrees below 165º Fahrenheit. White meat is its best when cooked no higher than to 165ºĭark meat is safe at 165º, but can be cooked to a higher temperature without a loss of quality The internal temperature of all parts of the turkey must reach at least 165º Fahrenheit to be safe But that same turkey when removed from your smoker, might only see a internal temperature rise of 2 or 3 degrees. Taken from the oven, the internal temperature could easily rise another 5 degrees, or even more. When taken from a 325º oven, the turkey's surface is hotter than it would be when removed from a 250º smoker. How much lower? That depends on the temperature the turkey was being cooked at. That means that a turkey needs to be taken out when its internal temperature is a bit LOWER than the actual done temperature you're shooting for. Some of that excess heat at the surface is lost to the air, but some travels inward, raising the internal temperature. In 325 degree oven, when the internal temperature reaches 165º, the surface temperature might be 20 degrees higher.Īnd when it's taken out, the overall temperature of the food equalizes, and settles at a final internal temperature that's above the internal temp at the moment the turkey is pulled from the cooker. The reason it happens is due to the temperature variation between the outer surface of the food and the actual internal temperature. How in the world could food continue cooking when removed from the smoker, grill or oven? The internal temperature of meat continues to rise after it's removed from the heat source.Īt first it sounds illogical. Still, if it's cooked to 165º it's safe for all to eat. Dark meat is forgiving, and can reach up to 180º without a loss of quality.Īnd in my opinion is actually better cooked to the higher temperature, becoming more fall-apart tender and juicier.
However, the meat of the thigh and leg actually improves in quality when it rises above 165º. This is more so for fresh turkeys or frozen turkeys that haven't been pre-basted or pre-brined.īrining helps poultry remain juicy and moist if it's overcooked a bit, but for the best quality the breast meat shouldn't go over 165º Fahrenheit. The quality of the breast meat begins to suffer when rises above 165º, losing some of its juiciness and flavor. The only sure way to make poultry safe is to apply adequate heat.
The folds of the wings, under the legs and loose skin, and inside the body cavity and place where even a good rinsing won't remove the hidden bacteria. One other thing about turkeys, and poultry in general, is that there are lots of nooks and crannies where bacteria can hide. At 165 degrees, any bacteria on or in the turkey is completely wiped out. It's most dangerous when contracted by people who have less robust immune systems.īut it's fully capable of bringing down even extremely healthy individuals (and I mean six-feet-under down). The reason turkey must reach 165✯ is that poultry often carries E-coli bacteria, which can cause serious illness and even death.
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