Chicken hunter license to grill11/12/2022 ![]() Then we can be assured that it is safe to eat. If the idea of pulling your turkey off the grill at 150☏ freaks you out, then once the turkey reaches that point, set a timer for 4 minutes and then remove the turkey. Go ahead and continue to monitor the temperature to ensure it spends 4 minutes at 150☏ while resting. So my advice, and the secret to getting that juicy smoked wild turkey breast, is to pull it off at 150☏, wrap it in butcher paper or foil, and let it rest for 10 minutes. As with any large piece of meat, there is always carry-over cooking where the internal temperature of the meat increases even when it is taken off the grill. The USDA says that at 165☏, salmonella is killed in just a few seconds but at 150☏, it is killed in just under 4 minutes. However, you can also kill salmonella at lower temperatures, and that, my friends, is how we cheat the system so that we can get moist turkey and not die! The USDA recommends cooking turkey to 165☏ in order to kill salmonella. But there is a secret to moist turkey breast! Does turkey breast need to be cooked to 165☏? I have ruined my fair share of turkey and it is so frustrating. Cooking a turkey that resembles cardboard must be a rite of passage, everyone has done it. Turkey breast is one of my favorite meats to smoke, but it can also dry out fairly easily. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |