I do not find these sources as persuasive as the previous citation :

Photoshopped I tell ya!

OK, let's look at it another way.
If the temp gets up to 165 or 185 (your choice), then is the turkey considered done? i.e. pull it out of the oven/cooker/fire etc.

What I've seen is 180 in the thigh and 165 in the breast.

Busted... What gave it away bud? Did I miss part of the fangs or claws ? Smoke from ears?


Here's what we do.
Line up the thermometer with the window, shine a flashlight until it reaches 185F (Pre-Morgoth 165F) pull the bird out and let it sit for 15 minutes or so before slicing.
I make the gravy right before taking the bird out, then during that 15 minutes of cooldown I mash the potatoes as potatoes and gravy are two things that I like to be freshest on the line.

guess i'll be in the dog house....

Winning. 180°F + for the breast, that thing gonna be dry

→ When the internal temperature registers a steady 165°F in the thigh, your turkey is done.
http://www.thekitchn.com/how-to-check-t ... chn-102442

Turkey sandwich today. Probably my favorite out of all the Thanksgiving leftover possibilities.

Toasted wheat bread, mayo, salt and pepper, and turkey. I've always preferred dark meat on my turkey sandwiches but this year we just cooked a turkey breast so white meat it is.

I'm not arguing with that. Thigh can tolerant 180°F. Because more fat.

The USDA says 165, which is interesting. The 180 or 185 recommendations seem to be in case of salmonella. Butterball themselves recommend it, and a couple of other places.

Frankly, I don't. Salmonella is pretty rare, and likely to be on the outside not the inside. If it were inside the meat then they wouldn't recommend to not wash the bird to avoid spreading it if it is there. So you should spatchcock it, and roast at a higher temperature to kill any bugs on the outside and make the skin all crispy.

Or make pulled turkey. Either way. Depends what you want out of it - delicious, tender, juicy and safe, or pulled turkey for enchiladas for the next couple of weeks.

Doing this now. WOW, just made my first one. Awesome!! I put a little chopped apple in, some spices............DUDE!

I can't claim it as my own. It's from Serious Eats.

Ha!

I did mine differently, but they came out fine. I didn't add any cheese, plus in the waffle stuffing batter - chopped turkey and chopped apple. Pretty tasty - just underestimated the volume needed. I used half and half and vegetable broth to wet the the stuffing and used two whisked eggs in the batter as well. Everyone loved them, and most were skeptical when I started......one said she doesn't even like waffles but loved these and another said "oh....they are waffles........." (well duh!!! ) One guy was putting hot sauce on his and no gravy!!

23lb Turkey just finishing up, Wifey made a couple of Lasagna's (One in the freezer, one in the fridge) and i'm putting together some "Fatties" for the smoker along with a Rack of St Louis ribs....and there is two of us for dinner.
Fatties and Ribs tomorrow, Lasagna probably Monday night.
Feast or Famine over here, not much in between.