170 vs 185

Unknown

Hi,
Fist timer. Notice many of you pull your turkey off the fire at as little as 170 degrees. Notice too that most info (like BGE manual) calls for at least 180. Would really appreciate what you all think and why. (Would hate to kill my Thanksgving guests--and me too for that matter!)

Tim M

Roy Wilson,
You should use the manual as the firestarter for the first fire you lite. After that chack here for the correct answers. 180 is too high to pull it off. Pulling it at 165 and letting it rest up to 170 is the goal(or atleast mine). It will usually rise a little as it rests. I did a bird to 178 once and it was still quite juicy so the temp after rest should be 168-180 I guess.[p]Tim

Huck

Tim M,
I only do my birds at 250-300. I pull them out at 160 degrees breast temp. Because the bird was done at lower temps, I've never had any problems due to cold regions left raw or undercooked. Overall, the bird (this year a 20lb free range turkey) is more moist than any I've ever had! 175-180 is way to long in my opinion.

Tim M

Huck,[p]I agree, but I know others like things I don't and some may like a firmer piece of meat and 175- 180 would yield that. I just pulled my 2 6 lb'ers at 162 deg and while resting the temps went to 168. Perfect![p]Tim

Charly

Roy Wilson,
I agree with Tim,chunk the BGE manual.It specifies to put the thermometer in either the thigh or breast and pull when the temp reaches 180.Personally,I have had great results measuring in the breast and removing at around 160.We usually let it rest for a least 30 minutes and have yet been disappointed.I hope that helps.

Unknown

Roy Wilson,
I used the BGEGG Forum, and compromised at 165, with thermometer in breast. It was awesome. The juice was running off of the cutting board, and we had to carve over the sink! I didn't get the skin quite browned enough for picture quality, but I had a near riot on my hands from my guests that wanted to eat! [p]Thank you FORUM!!!!