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Why does the theigh of a turkey need to be 180deg?

post #1 of 10
11/10/07 at 9:51pm
Thread Starter 
Why does the theigh of a turkey need to be 180deg?
Norbest: When Is the Turkey Done?

If its poultry then, shouldn't it be done once it is at 165? (155+10carry over)
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post #2 of 10
11/10/07 at 11:39pm
I think maybe the person saying that is referring to what they think is the thickest part of the meat....If a meat thermometer is placed there it wont hit bone quite as easy and 180 degrees there will ensure 170 in the other places...

however....you are correct on the 165 degrees F as well...:lol::crazy:
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post #3 of 10
11/11/07 at 4:56am
Thread Starter 
That guy must be used to and like the all to common cold dry out turkey, LOL
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post #4 of 10
11/11/07 at 5:53am
The thigh is safe to eat at 160 but that's still pink and has pink juices which panics most eaters into thinking they're eating unsafe meat. It takes temps between 165-170 to clear out most of the pink.

Phil
more than taste fine
me eat it all the time
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post #5 of 10
11/11/07 at 6:44pm
Not too long ago the USDA up all of its recommended temps. Personally, I think it is a load of BS as I have seen 150 listed for Medium for beef, and 170-180 listed for chicken and the list goes on. 165 is plenty done for turkey thighs. I even use 160. Don't buy into the new USDA guidelines. It's a bunch of CYA (cover your a**).
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post #6 of 10
11/11/07 at 7:02pm
The USDA lowered temperatures officially November 2006. Latest turkey guidelines are 165 F for poultry. They also now allow for pork to be cooked medium.

180 F? I think the birds smoke point is 175 F :D
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post #7 of 10
11/11/07 at 8:32pm
here's the link from the USDA.

USDA; Single Minimum Internal Temperature Established For Cooked Poultry

dan

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post #8 of 10
11/12/07 at 6:26am
Ya, I think he was figuring if it is 180 in the thigh then it should be 165-ish in the center. However, I think 180 is too high there should only be a 5-10 degree difference (depending on the oven and the size of the turkey) from the thigh to the center. I hate my oven, it'd be at the high end of that.

Since we are talking turkey. Has anyone seen that Jennie-O commercial where this tiny woman is trying to cook like a 50 pound turkey and ends up knocking her husband out with it? It's got to be the funniest commercial I've seen in a long time.
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post #9 of 10
11/12/07 at 10:55am

Not just about safety....

First of all they will always exagerate the temps assuming that people will at least to hit the mininum. (Sort of like we don't need 5 vegis a day but if they say that maybe people will get 2).

But also there are some cooking priniciples at work here. Breast meat and Thigh meat do not cook the same. The meat closet to the bone and in the thigh have longer collegen strands and therefore take longer and a higher temp to break down.

We cook meat not just for safety but to also to make it palatable. Thigh meat cooked to 155+ is still a little tough and sticky to the bone.

There are several methods out there to make sure that poultry is cooked so that all parts get their appropriate temps. I favor the roatation method. Where I cook the bird on the L. side for 20 min. R. side for 20 min. then Breast side up until it is done.

My Thighs usually turn out at 170 and my breast at 155. Brining helps make sure anything that is overcooked stays moist.
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post #10 of 10
11/13/07 at 3:36pm
USDA standards require a minimum of 165 degrees for poultry. I suspect that you heard the 180 degrees because the meat near the leg bone of poultry is sometimes pink. If you ensure that the thigh is at least 180 degrees, it shouldn't be pink. 180 degrees won't dry out your turkey and that ensures that you've exceeded the minimum standard; I'd say that's a pretty good rule-of-thumb. :)
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