I've been seeing where a lot of you recommend pulling a bird at 170F. I'm supposing this is the thigh temp, but I'm not sure.
I was reared that 160F for a boneless piece of bird was good. 170F for bone-in piece and 180F at the thigh for a whole bird was sufficient to kill all would be bacteria. I have experienced that pulling the bird at -5F of the recommended temp is good because the bird continues to cook another +5F when at rest and at room temp.
So is the world leaving me behind?
(I might add here that my heath inspector has told me that cool down recs may be extended from four hours to six in the near future.)
I was reared that 160F for a boneless piece of bird was good. 170F for bone-in piece and 180F at the thigh for a whole bird was sufficient to kill all would be bacteria. I have experienced that pulling the bird at -5F of the recommended temp is good because the bird continues to cook another +5F when at rest and at room temp.
So is the world leaving me behind?
(I might add here that my heath inspector has told me that cool down recs may be extended from four hours to six in the near future.)