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The 165° Myth

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Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
I've been cooking poultry to 165° for so long (and usually getting juicy results), I have a hard time with the concept of cooking to 150°. One of these days, maybe I'll try this...

http://www.seriouseats.com/2016/11/how-to-take-the-temperature-of-your-turkey-video.html

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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  • BilZol
    BilZol Posts: 698
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    Yeah, ok. I'll keep doing it the old way. I can't even serve or eat pork unless it's well done. Too ingrained in me I guess. 
    Bill   Denver, CO
    XL, 2L's, and MM
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  • Rascal
    Rascal Posts: 3,923
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    140 for pork, here.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited November 2016
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    Agree on this method and temps  Much more juicy.
    I aim for them on poultry in general.  I used to shoot for 165℉ breast & 170℉-185℉ thigh.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • caliking
    caliking Posts: 18,731
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    BilZol said:
    Yeah, ok. I'll keep doing it the old way. I can't even serve or eat pork unless it's well done. Too ingrained in me I guess. 
    That's tragic.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 32,754
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    155 works for me with a 14 pounder cooked at roasting temps, lower if its a big bird with more carryover. if im shooting for turkey salad 155 works for low and slows for me but i dont like the texture as much for a turkey dinner. you cook a bird to 165 and let it rest its going to be 185 by the time its served =) i do this with stuffed birds in the oven, im a holdout for stuffing, hate dressing
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 18,731
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    I usually pull breasts at 150°F, and quarters at 160-165°F when cooking for us at home, but higher temps if we have guests.

    It just takes too long to explain and convince folks that 1. Yes, its safe 2. It will taste better than what you're used to eating 3. yes, I'm sure its safe. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 32,754
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    this is the chart ive been using and have posted before, down near the bottom is turkey
    http://www.reluctantgourmet.com/meat-doneness-chart/


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
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    caliking said:
    I usually pull breasts at 150°F, and quarters at 160-165°F when cooking for us at home, but higher temps if we have guests.

    It just takes too long to explain and convince folks that 1. Yes, its safe 2. It will taste better than what you're used to eating 3. yes, I'm sure its safe. 
    Your guests ask what temp you're cooking to? Just tell 'em 'til it's done. Or lie and say 165°. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 32,754
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    Carolina Q said:
    caliking said:
    I usually pull breasts at 150°F, and quarters at 160-165°F when cooking for us at home, but higher temps if we have guests.

    It just takes too long to explain and convince folks that 1. Yes, its safe 2. It will taste better than what you're used to eating 3. yes, I'm sure its safe. 
    Your guests ask what temp you're cooking to? Just tell 'em 'til it's done. Or lie and say 165°. =)
    some cant get by the too juicy tender part, for them it needs to be dry
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dobie
    Dobie Posts: 3,361
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    At 155 degrees pasteurization takes place in about a minute. Let it stand a few minutes and enjoy poultry that isn't over cooked. If there is a single thing that will change your cooks the most  it's cooking to temp and not over cooking. 
    Jacksonville FL
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  • caliking
    caliking Posts: 18,731
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    Carolina Q said:
    caliking said:
    I usually pull breasts at 150°F, and quarters at 160-165°F when cooking for us at home, but higher temps if we have guests.

    It just takes too long to explain and convince folks that 1. Yes, its safe 2. It will taste better than what you're used to eating 3. yes, I'm sure its safe. 
    Your guests ask what temp you're cooking to? Just tell 'em 'til it's done. Or lie and say 165°. =)
    No,  the ones who know about meat temps know better than to ask. Its the ones who cook their meat till its dry and ghastly (>185°F, if they were to ever temp it). 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BilZol
    BilZol Posts: 698
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    caliking said:
    BilZol said:
    Yeah, ok. I'll keep doing it the old way. I can't even serve or eat pork unless it's well done. Too ingrained in me I guess. 
    That's tragic.
    Not if you don't like it that way. I've never gotten any complaints. 
    Bill   Denver, CO
    XL, 2L's, and MM
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  • cheeaa
    cheeaa Posts: 364
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    Lol... im with you, i get nice juicy chicken going to 160. There is zero reason to try this.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    cheeaa said:
    Lol... im with you, i get nice juicy chicken going to 160. There is zero reason to try this.
    Who knows? 150° might be even bettah. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Canugghead
    Canugghead Posts: 11,518
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    The challenge is trying to convince them the 'blood' at the joints won't kill them  =)
    canuckland
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  • milesvdustin
    milesvdustin Posts: 2,882
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    How about some chicken tartare? Lets push the envelope folks!!!!

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I will have to remember this.  Last year my turkey came out good going to 165, but I can see where 150 and over should be good.  My big mistake last year was cooking the ham to 165.  I will not do that again, 140 from now one.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • bigbadben
    bigbadben Posts: 397
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    This year I am quartering the turkey. Dark meat will go on an hour or so ahead of the white meat. 
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  • fishlessman
    fishlessman Posts: 32,754
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    fishlessman said:
    155 works for me with a 14 pounder cooked at roasting temps, lower if its a big bird with more carryover. if im shooting for turkey salad 155 works for low and slows for me but i dont like the texture as much for a turkey dinner. you cook a bird to 165 and let it rest its going to be 185 by the time its served =) i do this with stuffed birds in the oven, im a holdout for stuffing, hate dressing
    i should add to this, slightly overcooked 165 degree turkey on tday is usually fine, its the next day, cook it past 155 and it makes dry sandwiches the next day and your covering it with too much mayo, sauce etc to compensate. a 165 degree turkey makes horrible sandwiches the next day, the salt even bounces off of it =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • bhedges1987
    bhedges1987 Posts: 3,201
    edited November 2016
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    Ladeback69 said:
    I will have to remember this.  Last year my turkey came out good going to 165, but I can see where 150 and over should be good.  My big mistake last year was cooking the ham to 165.  I will not do that again, 140 from now one.
    Never really cooked much ham.  What's the difference between 165 and 140 for ham?  Is it texture, or juiciness that is compromised?  @Ladeback69

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bhedges1987
    bhedges1987 Posts: 3,201
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    I want to know how you guys manage to pull chicken at exactly 160?  Are you constantly probing them?

    I check when they look right.  If it's at 150.  I let it go a few min longer and pull without checking again.  If the first time I check and it's at 158 I pull.  If it's at 164 I pull.  

    I don't have some exact temp I make sure I am pulling them at.  They always come out pretty tasty for me.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
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    bhedges1987 said:
    .
    Never really cooked much ham.  What's the difference between 165 and 140 for ham?  Is it texture, or juiciness that is compromised?  @Ladeback69
    for one, ham is already cooked.  you're reheating it

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  • bigbadben
    bigbadben Posts: 397
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    bhedges1987 said:
    I want to know how you guys manage to pull chicken at exactly 160?  Are you constantly probing them?

    I check when they look right.  If it's at 150.  I let it go a few min longer and pull without checking again.  If the first time I check and it's at 158 I pull.  If it's at 164 I pull.  

    I don't have some exact temp I make sure I am pulling them at.  They always come out pretty tasty for me.
    I use a leave in probe like the mav 733 (or simmilar). 
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  • Little Steven
    Little Steven Posts: 28,817
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    fishlessman said:
    fishlessman said:
    155 works for me with a 14 pounder cooked at roasting temps, lower if its a big bird with more carryover. if im shooting for turkey salad 155 works for low and slows for me but i dont like the texture as much for a turkey dinner. you cook a bird to 165 and let it rest its going to be 185 by the time its served =) i do this with stuffed birds in the oven, im a holdout for stuffing, hate dressing
    i should add to this, slightly overcooked 165 degree turkey on tday is usually fine, its the next day, cook it past 155 and it makes dry sandwiches the next day and your covering it with too much mayo, sauce etc to compensate. a 165 degree turkey makes horrible sandwiches the next day, the salt even bounces off of it =)

    Try one inverted on a stand. You can cook it to 200* and it will still be juicy.

    Steve 

    Caledon, ON

     

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  • cheeaa
    cheeaa Posts: 364
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    Carolina Q said:
    cheeaa said:
    Lol... im with you, i get nice juicy chicken going to 160. There is zero reason to try this.
    Who knows? 150° might be even bettah. 
    Go for it! if the look and texture is the same then okay but im not sure it would be. 
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  • Focker
    Focker Posts: 8,364
    edited November 2016
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    Little Steven said:
    fishlessman said:
    fishlessman said:
    155 works for me with a 14 pounder cooked at roasting temps, lower if its a big bird with more carryover. if im shooting for turkey salad 155 works for low and slows for me but i dont like the texture as much for a turkey dinner. you cook a bird to 165 and let it rest its going to be 185 by the time its served =) i do this with stuffed birds in the oven, im a holdout for stuffing, hate dressing
    i should add to this, slightly overcooked 165 degree turkey on tday is usually fine, its the next day, cook it past 155 and it makes dry sandwiches the next day and your covering it with too much mayo, sauce etc to compensate. a 165 degree turkey makes horrible sandwiches the next day, the salt even bounces off of it =)

    Try one inverted on a stand. You can cook it to 200* and it will still be juicy.
    Keeping the bird whole does open up the finishing window.  So much I no longer brine, but that does too.

    I've let a few get away from me on the rotis, thinking they will be torched.  Juicy every time.  Haven't looked back, and I used to swear by breaking the bird down, then pulling as it finished.  

    I'm good anywhere 155-175 in the breast, with carryover.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Time and temp, the combination understood by all who sous vide. SWMBO was always a well done pork chop gal. Once we started using sous vide, she read and understood the science and as long as the chops are pan seared, the preferred IT is 137ºF. 
    Chicken breast is pulled at 145-150º, rested on a rack with a foil tent. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Lvnthedrm
    Lvnthedrm Posts: 153
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    bigbadben said:
    This year I am quartering the turkey. Dark meat will go on an hour or so ahead of the white meat. 
    Or you could leave it whole and use the @mad max beyond eggdome method of placing ziploc bags of ice over the breasts to lower their temp prior to placing on the egg. 
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  • lousubcap
    lousubcap Posts: 32,347
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    @Lvnthedrm -  I use that icing process not only with turkey but chix as well.  Works for me every time.  Great point you made right there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • CPARKTX
    CPARKTX Posts: 2,095
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    I'm going to try it. If I disappear from the forum you'll know I perished and not to try it. 
    LBGE & SBGE.  Central Texas.  
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