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chicken breast temp

skihornskihorn Posts: 600
edited 2:05PM in EggHead Forum
I know turkey is supposed to be 160 breast (170 thigh). I figured chicken would be the same. Last time I did chicken breasts I pulled them at 160 but they didn't seem done enough. What temp do you guys pull?

Freddie
League City, TX

Comments

  • RipnemRipnem Posts: 5,511
    breasts at 165 and thighs go to 190+ for me.
  • I pull both chicken and turkey at 160. I see Steve below pulled his turkey at 155.

    Doug
  • AZRPAZRP Posts: 10,116
    I pull breasts at 160-165. -RP
  • RipnemRipnem Posts: 5,511
    Here is a helpful chart for doneness.
    http://www.reluctantgourmet.com/doneness_chart.htm
  • PhilsGrillPhilsGrill Posts: 2,256
    I cook by sight. Typically when the leg separates from the thigh it's done.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I cook them by eye, I find that 160 is not enough for me. They are still nice and moist at 180.
  • skihornskihorn Posts: 600
    Thanks for the quick responses. I may try 170 next time.

    Freddie
    League City, TX
  • gdenbygdenby Posts: 5,876
    Most cooked meat is still has about 60% of the water it started with. Some market chicken breasts have been injected with or soaked in a water solution. If you cook those as high as 180, you will still probably have 60% of the moisture left, tho the outside may be a bit toasted. If you start with a fresh chicken, those may have as little as 55% water in the flesh. Take those to 180, and you have toast. So, when I get a nice hen from the farmers' market, fresh that morning, I rarely go higher than 160 for a breast.
  • Little StevenLittle Steven Posts: 28,817
    Doug,

    I'm sure it was 165* after I rested it. Thinking about a butt up one prior to Thanksgiving to see what happens:laugh:

    Steve

    Steve 

    Caledon, ON

     

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I would think others have said 160° - 165°. That will give a very moist and flavorful result. I shoot for 165° then the pull if cooking under 400° dome. Above 400° I will pull about 160° planning a +5° during the rest.

    No matter how I cook it is usually this moist.
    This was direct, 350° dome cook but I get the same results with a darker skin when cooking at 500° dome.
    chicken3.jpg

    Turkey or Chicken is done at 165°, breast, thigh & leg..

    A log of people will ice the breast to achieve 166° breast and 185° thigh/leg, there is no need to the dual temperatures unless it is something you want to achieve.

    GG
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