undercooked turkey??

BK

I've cook plenty of whole Turkeys on my large BGE. I often have blood in the dark meat joints. I cook until the breast temp is about 170-175. I usually brine 24 hours, let dry 24 hours, then cook at temps as high as 325, sometimes ever higher.
No one has ever gotten sick, but I'm always concerned.
Am I just lucky or do Ihave nothing to worry about?

J Appledog

Barry, For some reason (I'm not a food chemist) poultry that has been frozen can have blood in the joints. JCA

BK

J Appledog,
I'm using fresh, not frozen birds. I never brine frozen birds as I assume they've been brined.

The Naked Whiz

Barry,
I don't think there is any reason to think a bird has been brined simply because it has been frozen. I'd be surprised if many birds you can buy have actually been brined vs injected with solutions. These days, I'd think that they would be blasting it all over the label it were brined since that is the new rage.[p]TNW