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AR15L
Site Supporter
Location: Nampa, Idaho Joined: Thu Mar 17, 2011 Posts: 19507
Real Name: Rick
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_________________ ‘What’s the point of being a citizen if an illegal gets all the benefits’
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Fri Nov 24, 2017 11:02 am |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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I do not find these sources as persuasive as the previous citation :
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Fri Nov 24, 2017 11:03 am |
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AR15L
Site Supporter
Location: Nampa, Idaho Joined: Thu Mar 17, 2011 Posts: 19507
Real Name: Rick
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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’s the point of being a citizen if an illegal gets all the benefits’
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Fri Nov 24, 2017 11:08 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52162
Real Name: Steve
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What I've seen is 180 in the thigh and 165 in the breast.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Nov 24, 2017 11:13 am |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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AR15L wrote: Photoshopped I tell ya! Busted... What gave it away bud? Did I miss part of the fangs or claws ? Smoke from ears? AR15L wrote: 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. 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.
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Fri Nov 24, 2017 11:15 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15248
Real Name: chris
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guess i'll be in the dog house....
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Fri Nov 24, 2017 11:16 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28209
Real Name: Ace Winky
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MadPick wrote: What I've seen is 180 in the thigh and 165 in the breast. Winning. 180°F + for the breast, that thing gonna be dry
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Nov 24, 2017 11:23 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15248
Real Name: chris
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Pablo wrote: MadPick wrote: What I've seen is 180 in the thigh and 165 in the breast. 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
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Fri Nov 24, 2017 11:44 am |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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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.
_________________ There are dead horses yet to be slain.... - NWGunner
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Fri Nov 24, 2017 11:47 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28209
Real Name: Ace Winky
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cmica wrote: Pablo wrote: MadPick wrote: What I've seen is 180 in the thigh and 165 in the breast. 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-102442I'm not arguing with that. Thigh can tolerant 180°F. Because more fat.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Nov 24, 2017 11:48 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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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.
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Fri Nov 24, 2017 3:13 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28209
Real Name: Ace Winky
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WanderingWalrus wrote:
Now, if you're wondering what to do with the leftovers, I could point out ... leftover stuffing (or dressing) will form a crust in a waffle-maker, and that crust will stand up to gravy for a good long while. A bit of leftover turkey and an egg, and you've got a Thanksgiving-leftovers croque madame. Make that for your significant other for breakfast tomorrow.
Doing this now. WOW, just made my first one. Awesome!! I put a little chopped apple in, some spices............DUDE!
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Nov 24, 2017 5:53 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I can't claim it as my own. It's from Serious Eats.
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Fri Nov 24, 2017 7:36 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28209
Real Name: Ace Winky
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WanderingWalrus wrote: 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!!
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Nov 24, 2017 7:47 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20772
Real Name: John
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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.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat Nov 25, 2017 1:42 pm |
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