John Hagan wrote:Thanks Carla, when you say internal temp of 180...is that after the rest period? I was thinking of pulling it out at around 160 to 165 and letting the temp rise as it rests.
John Hagan wrote:Yep...industrial bird. Not my normal route,but this was given to us. 185 seemed pretty high to me as well. Now if your saying 165 for industrial poultry...same question, is that the "pull out" temp or the final temp after rest. I would prefer to pull this sucker as soon as I can. Any thoughts on 325 vs 350? And what about the brine time...think thats long enough to get the job done...8 hours or so?
Next problem is what the heck Anne and I are going to do with 10 pounds of cooked turkey.
Gayle DeM wrote:In my opinion, brining is a must for an "industrial" bird.
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