One more turkey ?

[mrmerck]

Doing a 12 lb turkey and on pit barrel cooker and want to know what temperature to pull from the cooker?

I understand it needs to be 165 upon completion but some say pull when the breast temperature is a little lower and it will continue to cook as it rests.

Trying to avoid a dry bird.

 

[Workaholic]

I would say 165 for the breast and 175 in the thigh, if memory serves. Thought temp might be 185. Somebody will come by and correct me if I'm off.

 

[chef jimmyj]

There is always Carryover Cooking. The much hotter outside conducts heat to the center of the meat and the IT rises 5-10 degrees. I pull Poultry at 155°F in the Breast, 165°F in the Thighs. For one, 155 is Plenty Hot to kill any Bacteria in the meat, and the Carryover into the 160's guarantees no Pink that might make some folks nervous. I have not had a Dry Turkey in many years. At least not since I started cooking them. Mom cooked Turkeys until the Legs Fell Off!...JJ

 

[kelbro]

I like 165 in the breast to pull. No worries with going a little over. I've had several that got to 170 and were still very juicy.