On 10/22/2012 4:06 PM, Pico Rico wrote:
> what internal temp do you shoot for? 165 sounds way too high.165 is probably OK. Even a little less is not going to hurt. Let it
rest 15-20 minutes and the residual heat will get it perfect. Government
suggestions recommend 170, but then the biggest complaint about turkey
is it's too dry. If you take a turkey out at 160, let it rest 15-20
minutes(tented) it is difficult to determine if it reaches the official
done temp, but you are assured of nice moist turkey.
A carving technique I learned recently is cut the breast off in 1 piece
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