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post #21 of 22
Originally Posted by MurderMode View Post

Well here's the end result. Turned out fantastic. I was paranoid about the temps and all that but then I just decided to let it go until it hit the proper temp in the inside. Once it hit 180 I pulled it and let it sit for 45 minutes in a roasting pan.

I am with you on being paranoid about temps. My wife used to always accuse me of under-cooking things. I now have three different thermometers that have all been verified so I make sure to check everything with two different thermo's when it is done just to make sure. Since I started double checking I haven't had any problems. If you start logging your smokes including the finished temp then you will get a good feel for what temps you like so you don't have to worry in the future.

post #22 of 22

Hey MurderMode    Here is a chart that Safe Cooking Temps.Gov puts out   Might help



Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature. 

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (°F)  Rest Time 
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None
Clams, oysters, and mussels Cook until shells open during cooking. None
Scallops Cook until flesh is milky white or opaque and firm. None
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