Thanks Giving Turkey Temps.......
11-23-2006, 08:48 AM
#1
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Thanks Giving Turkey Temps.......
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?
CIN! You got that?
11-23-2006, 08:53 AM
#2
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
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
11-23-2006, 10:29 AM
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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
http://www.foodnetwork.com/food/et_h..._38050,00.html
11-24-2006, 08:15 AM
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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......
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......
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11-24-2006, 10:58 AM
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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
11-24-2006, 02:43 PM
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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...
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...
11-24-2006, 06:13 PM
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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
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
11-24-2006, 07:53 PM
#11
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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!
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