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What are you cooking for Thanksgiving?
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IF you have an accurate thermometer AND if you know where to place it, the USDA's own publications make it clear you can easily go down to 150 degrees in the white meat with a rest. Now the dark will definately want more heat to break down the connectives, but not because it is unsafe.
https://www.fsis.usda.gov/wps/wcm/c...70048a113a/RTE_Poultry_Tables.pdf?MOD=AJPERES
I found this article to be a must read for anyone serious about cooking.
https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/
I'm going to have to check out that article. J. Kenji Lopez-Alt has a few articles about how it's not just temperature, it's time and temperature, meaning you can cook to a lower temp if you're time at that temp is longer. That's why my pork is always a little pink when I eat it.
My in-oven probe has probably the expected inaccuracy, my instant read thermometer is accurate.
Very simple here trying to shave some weight off . . .
Cornish game hen - half of it Thursday and the other half on Friday. This weekend was a rehearsal with hen #1.
Sides will most likely be baked crinkle cut french fries, diced mangoes, and a third of a 6" apple pie for dessert.
I don't stuff the hen. Instead, the inside is seasoned with black pepper, mustard seed, dried minced garlic and dried minced onion. Hen is trussed and basted in lemon juice with black pepper, ground garlic, ground onion, ground hot mustard seed, and topped with some chopped chives (no butter). I have a combination microwave and convection oven. Has a temperature probe to shut it down when it reaches a preset temperature. Hen is baked using convection only. Oven is preheated to 350 F with shutdown temperature set to 165 F.
I agree with what another posted. Going to 180 F with chickens and turkeys overcooks a properly trussed bird. Those recommendations are usually made as a CYA to account for bad meat thermometers and people putting them in too close to the surface or on top of a bone. I put the probe in along inner thigh and slightly upward toward the breast so that it's measuring the inner parts of the meat. Takes about 45 minutes and can tell it's done with golden brown color of breast and legs. Higher oven temp at 375 would brown the skin more but I like its color at 350. My mother used to overcook everything with meat on it: poultry, pork, beef, or fish. She had an enormous fear of trichinosis and salmonella. I attribute it to her being raised during the Great Depression on a small farm without a refrigerator, running water or electricity.
Found that trussing the hen evenly cooks all the parts, preventing burning wings and drying out the breast. Probe works better as well on a bird this small. There are various methods for trussing a bird using baking string (100% cotton). I use a combination of several methods I found on line that tucks the wings tips in behind the legs (instead of under the bird) and keeps the skin taut over the breast while pulling the legs and thighs in tight. Lining the pan with non-stick baking paper saves immense cleanup time (don't puncture the paper!).
John
Cornish game hen - half of it Thursday and the other half on Friday. This weekend was a rehearsal with hen #1.
Sides will most likely be baked crinkle cut french fries, diced mangoes, and a third of a 6" apple pie for dessert.I don't stuff the hen. Instead, the inside is seasoned with black pepper, mustard seed, dried minced garlic and dried minced onion. Hen is trussed and basted in lemon juice with black pepper, ground garlic, ground onion, ground hot mustard seed, and topped with some chopped chives (no butter). I have a combination microwave and convection oven. Has a temperature probe to shut it down when it reaches a preset temperature. Hen is baked using convection only. Oven is preheated to 350 F with shutdown temperature set to 165 F.
I agree with what another posted. Going to 180 F with chickens and turkeys overcooks a properly trussed bird. Those recommendations are usually made as a CYA to account for bad meat thermometers and people putting them in too close to the surface or on top of a bone. I put the probe in along inner thigh and slightly upward toward the breast so that it's measuring the inner parts of the meat. Takes about 45 minutes and can tell it's done with golden brown color of breast and legs. Higher oven temp at 375 would brown the skin more but I like its color at 350. My mother used to overcook everything with meat on it: poultry, pork, beef, or fish. She had an enormous fear of trichinosis and salmonella. I attribute it to her being raised during the Great Depression on a small farm without a refrigerator, running water or electricity.
Found that trussing the hen evenly cooks all the parts, preventing burning wings and drying out the breast. Probe works better as well on a bird this small. There are various methods for trussing a bird using baking string (100% cotton). I use a combination of several methods I found on line that tucks the wings tips in behind the legs (instead of under the bird) and keeps the skin taut over the breast while pulling the legs and thighs in tight. Lining the pan with non-stick baking paper saves immense cleanup time (don't puncture the paper!).
John
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Remove from package, bake at 350 for two hours, allow to cool, throw in trash can.
Our resident vegetarian won't even touch that abomination.
Anyone have a good recipe for smoked turkey? I got my smoker this summer and have not done a turkey yet and was wondering how others did theirs. Do you inject it, rub it or what? What type of wood do you use. I have apple, hickory, mesquite and alder woods. Do you do it at 200 or 300 degrees? Any help would be appreciated.
For smoked turkey, I brine it and then spatchcock to put in the smoker. Rub under the skin. I do them at 300° hanging so they are upright With the dark meat most exposed to the heat. I pulled them out when the breast is at 154 or so. A friend of mine who is a very good cook has been dry brining his and is really pleased with the results. For more info on that look it up on seriouseats.com
I would go with Apple out of those woods, what kind of smoker are you using?
I would go with Apple out of those woods, what kind of smoker are you using?
That's some seriously dry reading. I can't even begin to imagine how boring their trade shows are.
Nevertheless, there's a "infographic" in that article.
In other words, if you're slowly cooking your turkey, then 150F will be safe. AND you need to keep that thawing (or brining) bird below 45F for the days leading up to T-day.
I've got a Bradley electric smoker that uses wood bisquettes. I have had good success with other meats but have yet to do a turkey.
That's some seriously dry reading. I can't even begin to imagine how boring their trade shows are.
Nevertheless, there's a "infographic" in that article.
In other words, if you're slowly cooking your turkey, then 150F will be safe. AND you need to keep that thawing (or brining) bird below 45F for the days leading up to T-day.
Yeah, it is pretty technical, but as you said the graphs and charts are really helpful. The time temperature charts in the USDA link are one of my go to's for Sous Vide and slow cooking.
You should be ashamed for even answering!
I'm going to be hosting the day at my house for the 1st time ever. I plan on frying the bird which I've never done before but have watched it being done a few times. I'm not sure if I should borrow an outdoor fryer or buy one of those butterball XL electric fryers. The electric fryer looks to be a lot easier but will also cost me $110. I need to lookup some seasoning ideas and if I want to inject the bird.
Wife cooking Turkey old school in oven, also have deviled eggs, sweet tators, green beans, etc. Oldest son will be bringing his first foray into dry age meat (ribeye loaf) for some sear/smoke hopefully we all don’t die of food poisoning.
I can't imagine a 120 VAC electric fryer being up to the task.
[video=youtube_share;8t2dwPTnsyA]http://youtu.be/8t2dwPTnsyA[/video]
thunderchicken
Grandmaster
My dad has one of the outdoor friers, he used for several years. We had issues when it was a little cold outside. Even with a fresh full propane tank, it was very hard to maintain the temp. The regulator would freeze up to the point we had to keep hot water so we could wet a hand towel and wrap the regulator to keep sufficient flow to the burner. Backing the truck over it convinced him to get the butterball indoor frier. It's freakin awesome! Been using it for 4 or 5 years and every bird has been cooked perfectly. Tender, juicy, crispy skin..perfect. You will not be disappointed
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