Turkey Done at 165 or 180? Unraveling the Mystery

What is the proper way to cook a turkey? Don’t waste time on other posts. Here’s the simple truth: Maintaining the ideal temperature for your turkey is the key to perfection. And that’s our jam. Use your favorite recipe, whether it calls for roasting, smoking, or deep-frying. But neglect these fundamental principles at your own peril!.

Turkey Doneness Temperature: 175°F (79°C) in the thigh for moist turkey, and 157°F (69°C) in the breast—not 165°F! To learn why this is safe, see the USDA charts here or continue reading below. ).

The age-old question of turkey temperature has sparked countless debates around Thanksgiving tables. Is 165°F or 180°F the magic number for perfectly cooked, juicy turkey? Let’s dive into the science and culinary wisdom to settle this debate once and for all.

The Science Behind Turkey Temperatures

The USDA recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and 170°F in the thigh. This ensures the elimination of harmful bacteria, making the turkey safe for consumption

However, many chefs and culinary experts argue that cooking turkey to 180°F results in a drier, less flavorful bird This is because the white meat in the breast tends to dry out at higher temperatures.

Finding the Sweet Spot: Balancing Safety and Flavor

So, where does the sweet spot lie? The answer depends on your priorities:

Safety First: If your top concern is food safety, stick to the USDA recommendation of 165°F for the breast and 170°F for the thigh. This guarantees that your turkey is cooked through and safe to eat.

Flavor First: If you prioritize juicy, flavorful turkey over absolute certainty of food safety, consider cooking the breast to 150°F and the thigh to 160°F. This temperature range will still eliminate most harmful bacteria while preserving the moisture and tenderness of the meat

The Resting Period: Remember, the turkey’s internal temperature will continue to rise by 5-10°F during the resting period. Therefore, it’s safe to remove the turkey from the oven a few degrees before reaching your desired final temperature.

Tips for Perfectly Cooked Turkey

Here are some additional tips for achieving perfectly cooked turkey:

Brining: Brining the turkey helps retain moisture and adds flavor. Soaking the turkey in a salt-water solution for 12-24 hours before cooking is highly recommended.
Basting: Basting the turkey with butter or oil during cooking helps keep the skin moist and crispy.
Using a Meat Thermometer: A reliable meat thermometer is essential for accurately measuring the internal temperature of the turkey.
Resting: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Ultimately, the decision of whether to cook your turkey to 165°F or 180°F is yours. Consider your priorities, preferences, and culinary expertise when making this choice. Remember, there’s no one-size-fits-all answer, and the perfect turkey is the one that satisfies your taste buds and brings joy to your Thanksgiving table.

TWO DIFFERENT TYPES OF MEAT

One of the challenges lies in the fact that a single turkey can have two distinct types of meat on it. There is the heavily worked dark meat of the legs and thighs, as well as the lean and tender white breast meat. It would be like trying to cook a steak and a brisket in the same oven if you were to cook them simultaneously. For tender dark meat, we recommend 175-180°F (79-82°C) because dark meat, like brisket, requires higher temperatures for the collagen to melt. (Learn more about achieving both temps in the same bird here.) ).

HOW TO TRACK CARRYOVER COOKING DURING THE REST

After confirming that your turkey has reached the recommended pull temperature of 157°F (69°C), take it out of the oven or smoker.

If you have a ChefAlarm or Smoke alarm thermometer from ThermoWorks, leave the probe in place, and the alarm thermometer will record the maximum temperature reached by the internal meat of the turkey during the rest.

For thirty minutes, set a timer on the ChefAlarm, and let your turkey sit at room temperature.

To find out the final resting temperature of your turkey, check the ChefAlarm or Smoke’s Max temperature reading. Holding your turkey for only 25 minutes is sufficient, even if it didn’t reach 165°F (74°C). To achieve the same level of food safety, it takes 6 seconds at 160°F (71°C) (a 7-log reduction in pathogens as defined by the USDA)

During the remaining cooking time, keep the turkey uncovered if you want the skin to remain crispy. Should the turkey need to be held for more than thirty minutes prior to serving, it can be kept warm in an oven preheated to 150°F (66°C). While you wait, keep an eye on the internal temperature using your alarm thermometer probe left in place.

Is turkey done at 165 or 180?

FAQ

Is turkey at 180 overcooked?

The internet and cookbooks all give too high a temperature. But despite what they all say, you absolutely should NOT cook your turkey breast meat to 165°F (74°C) or to—heaven forbid—180°F (82°C)!

Is a turkey fully cooked at 165 degrees?

Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven. According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.

Can you eat turkey at 170 degrees?

At what temperature is a turkey done? Check these places on your turkey and look for these temperatures: 180°F in thigh. 170°F in breast.

Can turkey reach 165 but still be pink?

Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

What temperature should a Turkey be cooked at?

A turkey is safe to eat when it reaches an internal temperature of 165°F. You can cook dark meat to a temperature of 180°F, but white meat turkey should be pulled out of the oven at 165° otherwise, it will get dry. Still, have questions about the two different “done” temperatures for turkey? We’ve probably answered them below.

How do you know when a Turkey is done?

This can lead to many questions as to knowing when a turkey is done and safe to eat. A turkey is safe to eat when it reaches an internal temperature of 165°F. You can cook dark meat to a temperature of 180°F, but white meat turkey should be pulled out of the oven at 165° otherwise, it will get dry.

Can you cook a turkey breast at 180 degrees?

If you truly want to cook your dark meat to 180°F, you can remove the turkey from the oven, cut off the breasts, then return it to the oven to let the dark meat cook more. You can also create a tin foil tent for the breast portion of the meat to protect them from the heat. But as we stated above, we don’t think this is worth the hassle.

What temperature should a turkey thigh be cooked at?

In fact, it should be safe to pull turkey from the heat when the temperature reads 160 degrees. The bird will continue to cook as it rests, raising the temp to the safe zone of 165. Again, be sure that the thermometer registers a safe temperature when inserted into the thickest portion of the thigh, instead of relying on the breast meat alone.