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Correct turkey temp for no blood
I asked this last week, but didn't seem to get clear on it and can't find the previous post.
I've got a 17#r to smoke to morrow. Every time the dark meat has a little blood and the joints mainly in the thigh has a bit of blood. I'll cook at 300 to even 350. Is this ok? I don't want anyone to get sick. They always rave about the turkey and I'm always concerned about the dark meat.
Planning on breast temp of 170-175 to make sure.
Please provide som guidance.