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turkey temps??? breast or leg temp?

MopMop Posts: 496
edited 7:24PM in EggHead Forum
11 pound turkey hits the cooker for the Easter feast today.....temps????
breast or leg?
Was is 175º in the leg for readiness?


  • JJJJ Posts: 951
    180* thigh. 140* breast

  • MopMop Posts: 496
    thankyaverymuch...thankya thankya[p]Mop!

  • Char-WoodyChar-Woody Posts: 2,642
    Mop, woooooaaaah...JJ hit a wrong key..170 maximum in the breast...140 is incorrect. (sorry JJ)

  • MopMop Posts: 496
    Char-Woody,hey!, maybe there was method to his madness...LOL[p]thanks for the warning, er I mean the help....LOL[p]Mop!

  • Char-WoodyChar-Woody Posts: 2,642
    Mop, He was half right...,180 thigh and 170 breast is the standard for all poultry, chicken, turkey, duck, goose, quail, cornish hen,,ect. Now I don't know whether to have cornish hen tomorrow or beer brat's..I think Cornish Hen, BTW..JJ has a great Cornish hen recipe.
    Good cooks to ya...!!

  • YBYB Posts: 3,861
    We think alike,i had cornish hens last night and having your beer brats tonight.Tomorrow all my family will be at my house for Easter lunch,pork loins served with Larry's Yummy Sauce.Kaye must be cooking 10 things to go with the pork,Happy Easter.[p]lar-ree

  • Mop, i don't think JJ is to far wrong . i take the breast off at 150 and tent , then return the carcass and cook till 180 . the breast is cooked perfectly , and moist . reg

  • Char-WoodyChar-Woody Posts: 2,642
    YB, I'm packing my bags...whats your address again??
    Have a great dinner...!

  • MopMop Posts: 496
    reg,seems to me in the past I have read 165º to 170º breast temp........cooker temp 350º to 375º[p]Mop

  • Nature BoyNature Boy Posts: 8,414
    That is correct sir! [p]I think what reg was saying is that he pulls the bird when the breast is 150, and wraps foil around the breast section and returns it to the cooker. That way the thighs get done to 180, without overcookng and drying the breast. I have not done this, but it sounds like something to try. The egg is pretty good at keeping the breast meat moist though.[p]Happy Easter to you and all.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • MopMop Posts: 496
    Nature Boy, sounds good, and Happy Easter to you as well.[p]I think I might try the foil over the breast thing next time...that 11plus pound bird was borderline overdone in the breast leaving the underside almost underdone......IN 2.5 HOURS!!!!
    Charwoody makes a valid point with the vrack in the aluminum pan.....I`m gonna rig something else up next time for the sure tastes friggin good though...

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