i have read a lot on temp for the turkeys and am wondering, if you pull the bird as the breast hits 160 will the carryover temp (5-15*) be too excessive and render a dry bird or do you pull at 155 to allow the carryover to get to 160? I thought i kept pretty good records on turkey but i didn't...yes, the bird will be brined, so i know i have a lil more opps factor...
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