The new tempurature for cooking turkeys is no longer 180F it's 165F! The USDA lowered the temps this year so don't dry out your turkey today!

CIN! You got that?

 

I'm a salmonella'aphobic, I like mine COOKED. It should be interesting this year, the new ovens we have now are convection type. Some how when you plug in a temp it automatically drops the temp for you.

We'll find out come Three o'clock! 18 People dining here this year, can't wait

 

I'll stick with the 180 and eat the dark meat.

 

If you're not sure how long to cook the bird to achieve 180 or 165, food network has a calculator for it on this page. Tell it what time you want to eat, what the bird weighs, and voila!

http://www.foodnetwork.com/food/et_h..._38050,00.html

 

on a deep fried one i think the internal temp is suppose to be 180F

 

And we are doin ours in a big hot oil cooker...anyone wanna take a guess how long it takes at 40 below...

 

Now, how can you change the proper temp for cooking a turkey? It is what it is..
Now if someone can tell me why the one I fried showed 190 degrees in one breast but only 160 in the other side????????

Still turned out great......

 

One was bigger than the other?

I hear you, sometimes it just makes you wonder. I love smoking our turkey. We have done them in the oven and in oil, but Love the smokey flavor. ummmm, gonna go get my turkey sandwich now

 

Dude, I had 25 people in my house. That carcass looked like vultures had attacked it when we were all done. There was not a scrap left...

I like to smoke it for a couple hours and then fry it but it was cold and rainy out there yesterday and I decided to just fry it...

 

Last saturday,
me and Pops did 3 ; each one was deep fried @ 300-325 for 3.5 min.s / lb of bird that was on the wrapper.

Never had a doneness problem the largest one was 19 lbs. and it was beyond perfection.

went to inlaws yesterday and a cousin +/- cooke one for that ; he cooded it to DEATH!! @ 7.0 min.s / lb

I have rawhide that was less dry

 

Get him a meat thermometer and stick it in the thickest part of the thigh. We have one with a 3 foot lead on the thermocouple so you don't have to open the door. Perfect turkey everytime. 165 degrees take it out and it continues to cook for 10 mins un til it hits 180. Yummy!

 

I cook at 300 degrees for 4 minutes per pound. Wow! 7 minutes per pound!!!!

 

yep it was pretty bad.

 

Those Salmonella germs never had a chance! He killed them and then killed them again after they were dead! At least you knew you were safe...

 

Taste is not worth a compromise though