Correct Temperature For Turkey, Turkey Breast

quote:

What is the correct internal temperature for doneness on a whole turkey, turkey breast and chicken? I have recommendations for 162,175 and 185!

Ah, the magic mystery of Turkey.

My guidelines:
Breasts = 161 (or so)
Thighs = 180
Whole turkey = (depends)

I know it's not the answer you wanted on the whole turkey, is it

It will depend on where you stick the temp probe and if you want the breast to be perfect of the thighs to be that way. Some compromise and shoot for a temp in the 170s and the breast comes out a "little" dry (you can always inject these to keep them moist).

Then you throw in brining, which helps keep the whole turkey moist (to compensate for the overcooking of the breasts, it will help) but some complain that the saltiness of the brine and the brine itself affects the texture of the turkey.

I'd also check your turkey, probably already been "inject" at the plant. Most of them have 10-20% sodium solution added (uh, can we say brine).

quote:

Planning on putting one in my CS this week-end and would like some good input. Also, any difference between internal doneness on a smoked turkey and one that is unsmoked?

A turkey is done, regardless of the way you cook it, smoker or oven. The time to cook and the temps to cook at are the main differences. The difference is the affect the smoke will give to the poultry, it's very much worth the effort.

Check out the photo of a breast in the Monthly Contest from Bobby Q. Hey BQ, what did you smoke that to and how was it?

Any more questions? I'm sure you looked the the "poultry archives" but give us a shout if you need more info.

Smokin'

Thanks Okie - If you stick the probe in the thigh looking for 180, won't this dry out the breast if breast are done at 161?

Okie - sorry didn't read your post thoroughly - know it dry out some and I hope brinning will resolve this problem - Thanks again

No worry, I put some long posts out there with lots of info and it's easy to miss stuff sometimes.

Put the probe in the turkey thigh and take the turkey out when it reaches around 175 and see if you like that. The thighs "might" be slightly underdone, but I doubt that for 5 degrees difference you'll really notice. Might even like it.

The reason for brining is to allow white meat to be overcooked as you try to cook the dark meat.

That's why I cook large breast instead of the whole turkey and I'll cook dark meat separate.

Unless it's a big dinner and you want the "look" of a whole turkey.

Hope it goes well, let us know.

sorry I missed this question earlier, Smokin

I smoked the breast to 162 degrees internal and let it sit about 45 minutes after removing from CS. I used 3 oz of apple wood. It was delicious, very moist all the way through, and tasted yummy. Not heavy on the smoke flavor. Also, easy to carve.

I've done several large turkey's 20-22lb
After using smokin's honey brine for 24hours. I smoke at 225 for about 20min/lb with the temp probe in the breast. I take it out when temp reaches 170. Everyone loves how moist the turkey is.