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Chicken Breast....temp?

post #1 of 9
Thread Starter 

When are they "safe" to eat? Could have sworn I seen 160*....

post #2 of 9

 I think it's most often considered to be 165° in the breast and 175° in the center of the thigh.

 

Chuck

post #3 of 9
Quote:
Originally Posted by stovebolt View Post
 

 I think it's most often considered to be 165° in the breast and 175° in the center of the thigh.

 

Chuck

Yep that is spot on. 

post #4 of 9

X2 on the temps by stovebolt, at 165 all parts of the chicken is done, but I do like the texture of the thighs when taken to 175 or even 180.  That being said, I usually pull my chicken breasts when they reach 160 in the thickest part, then off to a covered pan to rest for 10 minutes or so prior to slicing.  The rest will allow for some carryover cooking and will typically insure a moist product..  

post #5 of 9
If you like you poultry "more rare", there is a FSIS time/temperature table for the reduction of salmonella...

Get the internal temperature of the meat to the degree of doneness you like, then hold at that temperature for the specified time or longer...

It is mandatory your thermometers be calibrated for accurate readings....... Dave

Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
post #6 of 9
Quote:
Originally Posted by DaveOmak View Post

If you like you poultry "more rare", there is a FSIS time/temperature table for the reduction of salmonella...

Get the internal temperature of the meat to the degree of doneness you like, then hold at that temperature for the specified time or longer...

It is mandatory your thermometers be calibrated for accurate readings....... Dave

Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
Interesting. I'd seen this chart before but never really considered the fact that since I always rest my chicken, even if I pull it at 150° wrap even loosely with foil and rest for 10 minutes it's still safe. I've always been a little nervous as sometimes I do pull it at 157°-159° and just hope it'll carry to 165°. Good to know. Thanks Dave!
post #7 of 9
150F is my go to temp for breasts, get kind of chalky at any higher imo.
post #8 of 9
Quote:
Originally Posted by brandon91 View Post

150F is my go to temp for breasts, get kind of chalky at any higher imo.

Brandon....afternoon.... at 150, for a short stay, salmonella will not be killed... and the food is not safe..... did you look at the time temp table I shared.....
Bring your poultry to 150 and keep it there for 10 minutes....
post #9 of 9
Quote:
Originally Posted by DaveOmak View Post

If you like you poultry "more rare", there is a FSIS time/temperature table for the reduction of salmonella...

Get the internal temperature of the meat to the degree of doneness you like, then hold at that temperature for the specified time or longer...

It is mandatory your thermometers be calibrated for accurate readings....... Dave

Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).


 Great information, Dave. Thanks.

Points.

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