To: Hillary's Lovely Legs
Cooking to an internal temperature of 165F is plenty of safety margin, even when cooking for those with depressed immune systems. Carry-over cooking will take the temp up to 170-175. Cooking until the internal temp is 180 just hammers the meat and reduces the quality. More is NOT better.
As credentials for this food safety opinion, I hold a Texas Retail Food Managers Certification, and USAF Food Safety Certificate and am a culinary school graduate.
Do your family a favor and don't overcook the turkey. ;>)
/john
55 posted on
11/22/2004 5:42:06 PM PST by
JRandomFreeper
(D@mit! I'm just a cook. Don't make me come over there and prove it!)
To: JRandomFreeper
Is anyone familiar with a
brined turkey?
It's news to me, but I may give it a try.
Here's the S.F. Chronicle's recipe in case your bird is from a blue state.
56 posted on
11/22/2004 6:03:41 PM PST by
They'reGone2000
(And they're gone in 2004! Amen.)
To: JRandomFreeper
Where do you take the bird's temperature? I get different readings in different spots ... should I average them out? As a newly-wed I almost killed DH with food poisoning from an undercooked chicken. Thus some caution ...
Ann
59 posted on
11/22/2004 7:28:44 PM PST by
Cloverfarm
(W is for Women)
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