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Finish Tem on Turkey

Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
I have two polders. Am I correct that 165* is done in the breast and 180* is done in the thigh? I have always had a hard time getting the thermometer into the thigh, I'm just not comfortable with it. If I pull the breast at 165*, seeing how the thigh is closer to the heat, even if it's indirect, will the entire brid be done? Maybe one in the breast and one in the thigh? IMO, it's the breast meat I want to be sure not to over cook.
Thanks for any help on this....
Merry Christmas,
Wardster
Apollo Beach, FL
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Comments

  • Puj
    Puj Posts: 615
    Wardster,[p]My own opinion, and maybe somewhat incomplete to your liking, but I pay attention to the 160°F to 165°F internal temp of the breast, and don't give two rats about the thigh temp. For each and every turkey that I've done, the thigh just seems to come along for the ride.[p]Puj
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  • Wardster
    Wardster Posts: 1,006
    Puj,
    Thanks. I was looking for someone to agree with. Breast it is....
    Apollo Beach, FL
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