Turkey Temps & Tips - Need Info

Walter

I always seem to forget the temps for Turkey. Can anybody refresh my memory on thigh, breast & stuffing temps for a done bird - and the best temp/location to use (we've had to put it back in the egg the last couple times because we got a little remaining blood in the lower thigh)? Also, any gotchas for egg'ng a stuffed bird? We usually BBQ it unstuffed, but wanted to try something different this year.[p]Thanks in advance,
Walter

Spin

Walter,[p]Cook to 161°F in the breast or 181°F in the thigh. The temp will rise a bit during the rest. It is almost impossible to cook the stuffing in a cavity stuffed bird to doneness without over cooking and drying the breast meat. Consider cooking the stuffing separately or you can stuff the bird under the skin.[p]Spin

Walter

Spin,[p]Thanks... looks like we'll have a reason to keep the kitchen warm with oven heat [p]Walter

fishlessman

Walter, on tv this weekend someone said to position the legs to the rear of the oven where the temp is higher as the legs need to reach a higher temp than the breast meat. this could be done in the egg by lighting the fire in the back and positioning the legs to the back of the egg where it will be hotter