159f ok?

[johnredcorn]

I smoked a turkey breast,and finished in the oven barded with bacon.i fell asleep and when i awoke it was at 158 so i took it out thinking it would cook itself to 165,well its been resting for a while and i dont want to reheat it....is 159-160 ok for internal temp?

 

[SmokinEdge]

I’d have no problem eating it.

 

[JckDanls 07]

I’d have no problem eating it.

X2

 

[normanaj]

Enjoy your dinner.

 

[pc farmer]

It's fine. Pasturation probly applies here

 

[johnredcorn]

X2

Its fine,in fact it seemed a tad overdone.... the meat therm is off a bit i would guess.next time im pulling @150f using the same therm.

 

[johnredcorn]

Its fine,in fact it seemed a tad overdone.... the meat therm is off a bit i would guess.next time im pulling @150f using the same therm.

Ill brine for 30 hours next time as well

 

[dr k]

150 5 min, 155 1 min, 165 3 sec. Are we getting sick from eating even under cooked chxn?, virtually never. Are we over cooking? We are overcooking the crap out of food! Are we getting inoculated from washing, bumping, spraying water from washing and cross contaminating cutting boards, utensils, counter tops, walls, floors from not having a plan with bad prep practices putting meats over salads in the fridge vs below and not preparing non cooked before raw chxy juices all over the place and getting ourselves sick? Yes, Yes that's the reality. People say, I don't feel so well after a days preparing when I went out and smoked a raw chxy juice soaked filtered cigarette because I didn't wash my hands. Yup! We still get crisper drawers for uncooked food at the lowest level in new refrigerators vs commercial. Dark chxn needs to cook 175*+ just to get tender and come off the bone. Breast meat only Chef's pull at 155 IT max.

So below you can see we have two federal agencies controlling food because they are NOT in alignment with each other so FSIS gets 7 log 10 reduction in Poultry 10,000,000 to 1 with Salmonella and FDA gets 6.5 log reduction beef Lamb and pork 3.1 million to one with Salmonella, 100,000/1 E coli and 1,000,000/1 Listeria. FSIS grades Beef if it's not Angus qualified chosen by the rancher. So you see that 145 is the 4 min hold we all have seen for beef. But the ground beef at 160 is pure BS because when the duration is zero you just left that log reduction and went to a HIGHER pasterurization level so at 158 the FDA wants use to overcook higher because 160 is easier to remember. Look at 150 fror 60 sec on a burger. After all it'll carryover. Looking at numbers in temp/time eliminates debating dialogue. But these two Federal Agencies are full of S..t! Follow their charts not their words...... They aren't. I go by their 12% poultry fat because it's their longest duration at that temp. Quit listening to words and follow the math that has been done for us in the charts. Quit over cooking your food so it's very juicy like you've never experienced it before.

C. Government Pasteurization Tables​

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.

Temperature	Time	Temperature	Time
°F (°C)	(Minutes)	°F (°C)	(Seconds)
130 (54.4)	112 min	146 (63.3)	169 sec
131 (55.0)	89 min	147 (63.9)	134 sec
132 (55.6)	71 min	148 (64.4)	107 sec
133 (56.1)	56 min	149 (65.0)	85 sec
134 (56.7)	45 min	150 (65.6)	67 sec
135 (57.2)	36 min	151 (66.1)	54 sec
136 (57.8)	28 min	152 (66.7)	43 sec
137 (58.4)	23 min	153 (67.2)	34 sec
138 (58.9)	18 min	154 (67.8)	27 sec
139 (59.5)	15 min	155 (68.3)	22 sec
140 (60.0)	12 min	156 (68.9)	17 sec
141 (60.6)	9 min	157 (69.4)	14 sec
142 (61.1)	8 min	158 (70.0)	0 sec
143 (61.7)	6 min
144 (62.2)	5 min
145 (62.8)	4 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

Temperature	Time	Time	Time	Time	Time	Time
°F (°C)	1% fat	3% fat	5% fat	7% fat	9% fat	12% fat
136 (57.8)	64 min	65.7 min	68.4 min	71.4 min	74.8 min	81.4 min
137 (58.3)	51.9 min	52.4 min	54.3 min	56.8 min	59.7 min	65.5 min
138 (58.9)	42.2 min	42.7 min	43.4 min	45.3 min	47.7 min	52.9 min
139 (59.4)	34.4 min	34.9 min	35.4 min	36.2 min	38.3 min	43 min
140 (60.0)	28.1 min	28.5 min	29 min	29.7 min	30.8 min	35 min
141 (60.6)	23 min	23.3 min	23.8 min	24.4 min	25.5 min	28.7 min
142 (61.1)	18.9 min	19.1 min	19.5 min	20.1 min	21.1 min	23.7 min
143 (61.7)	15.5 min	15.7 min	16.1 min	16.6 min	17.4 min	19.8 min
144 (62.2)	12.8 min	12.9 min	13.2 min	13.7 min	14.4 min	16.6 min
145 (62.8)	10.5 min	10.6 min	10.8 min	11.3 min	11.9 min	13.8 min
146 (63.3)	8.7 min	8.7 min	8.9 min	9.2 min	9.8 min	11.5 min
148 (64.4)	5.8 min	5.8 min	5.9 min	6.1 min	6.5 min	7.7 min
150 (65.6)	3.8 min	3.7 min	3.7 min	3.9 min	4.1 min	4.9 min
152 (66.7)	2.3 min	2.3 min	2.3 min	2.3 min	2.4 min	2.8 min
154 (67.8)	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.6 min
156 (68.9)	59 sec	59.5 sec	1 min	1 min	1 min	1 min
158 (70.0)	38.8 sec	39.2 sec	39.6 sec	40 sec	40.3 sec	40.9 sec
160 (71.1)	25.6 sec	25.8 sec	26.1 sec	26.3 sec	26.6 sec	26.9 sec
162 (72.2)	16.9 sec	17 sec	17.2 sec	17.3 sec	17.5 sec	17.7 sec
164 (73.3)	11.1 sec	11.2 sec	11.3 sec	11.4 sec	11.5 sec	11.7 sec
166 (74.4)	0 sec	0 sec	0 sec	0 sec	0 sec	0 sec

Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

 

[Up_In_Smoke]

My wife likes our whole chicken cooked to 190 in the breast.
Say what you want - it's not dry.