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Note that 145 will make dark meat taste kinda raw so don't try this temperature on a whole bird. 155 to 160 can be kindof a trade-off if you want to do the who
by BenoitEssiambre 5y ago
Note that 145 will make dark meat taste kinda raw so don't try this temperature on a whole bird.
155 to 160 can be kindof a trade-off if you want to do the whole bird. Government guidelines are 165 minimum but when going over 160, white meat starts to get noticeably dry. Still, if you really want to follow government guidelines, sous vide to 165 and not one degree more is not that bad compared to oven until center is 165 which puts outer meat at like 180 or more and clearly overcooked.
- __mharrison__ 5y agoI did 145 for white (5 hours) and dark (overnight). I didn't think it was undercooked at all. I just wish the birds had more dark meat and less white.
- gcheong 5y agoGenerally speaking a heritage or wild turkey will tend to have more dark meat in proportion to breast meat than your typical store-bought bird.
- bpicolo 5y agoThe 165 guideline is for instantaneous heat. With sous-vide, you pasteurize to the same degree with lower heat for a longer time.