Ideal temperature for killing bacteria is more of a spectrum than a hard set number. 165°F is the USDA recommendation because it’s idiot-proof. Guarantees that all bacteria will be instantly killed.
But if you pull the bird at 165°F, you’ve already overcooked the meat and dried out all the juices. Personally I take my poultry out at 150°F, let it sit and naturally rise to 155-157°, and so long as it stays at or above 155 for more than 90 seconds, it’s perfectly safe to eat. The number is more like 45 seconds IIRC but I double it just to be safe. Been doing it this way for over a decade and it’s never gotten anyone sick.
I agree. Smoked a turkey breast today. 155f, pulled and wrapped in foil and placed in the microwave (as a sealed metal box, not actually used the microwave) for 30 minutes while the sides cooked. You can warm a cup of water before if you really want to keep the heat
Ideal temperature for killing bacteria is more of a spectrum than a hard set number. 165°F is the USDA recommendation because it’s idiot-proof. Guarantees that all bacteria will be instantly killed.
But if you pull the bird at 165°F, you’ve already overcooked the meat and dried out all the juices. Personally I take my poultry out at 150°F, let it sit and naturally rise to 155-157°, and so long as it stays at or above 155 for more than 90 seconds, it’s perfectly safe to eat. The number is more like 45 seconds IIRC but I double it just to be safe. Been doing it this way for over a decade and it’s never gotten anyone sick.
I agree. Smoked a turkey breast today. 155f, pulled and wrapped in foil and placed in the microwave (as a sealed metal box, not actually used the microwave) for 30 minutes while the sides cooked. You can warm a cup of water before if you really want to keep the heat