Ok after reading many of the posts for chicken and turkey the breast temp should read 160 and the thigh should read 180. Are these temps the eating temps or the removal temps? Once you remove the bird from the egg, cover in foil and let rest are the temps supposed to change? If so what should they be before consumption? I ask as I recently cooked a turkey breast, removed at 160 degrees, covered for about 10 min. The juices ran clear but part of the breast was still pink. I assumed that was from the apple wood smoke I used. The deep internal breast was more than done. I just want to verify the final temp before eating to make sure I was in the ball park. Any help would be appreciated.
Palm City, FL