Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey

Options
Unknown
Unknown
edited November -1 in EggHead Forum
What is the desired internal temp for the breast meat of a whole turkey?
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Options
    Zee,
    I did 2 turkeys last weekend for our thanksgiving here in Canada. I did pulled my first at 160, the second I let run to 162. I preferred the second turkey, could have been that there was more water/wine in the drip pan but it was much more moist and I had people rave about the texture. Both turkeys where in brine for about 24 hours as well which helped with the flavouring and rested for about an hour before being carved. Hope this helps I go 162 in the breast 180 in the thigh.
    · Share on FacebookShare on Twitter

Categories