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Old 01-10-2009, 11:51 AM   #11
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Join Date: Aug 2004
Location: USA,Michigan
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[quote=Turkeyman;765218]Thank you both for the advice. It turns out I have a fairly reliable thermometer with an oven-safe probe, but stopped using it a while back because I think I'd stick it into the wrong part of the meat and end up overcooking because of the inaccurate reading. The worst was when I cooked chicken breasts on the grill last summer until the "correct" temperature and they dried out completely. Blech. I probably need to improve my temperature taking technique. I'll try again with the thermometer and the no bloody bones/juices run clear signs until I find the right time for my specific oven.

Your cooking thermometer probably states that you should cook the poultry to 180' F. By the time you reach that temperature, the meat is badly overcooked, and as you said, dry and tough. Never cook any kind of meat above 165' F, final temp. For larger pieces of meat, such as roasts, whole chickens, turkeys, etc., remove the meat from the heat source at about 155 to 160', depending on the size of the meat, and let rest for 10 minutes before taking the final temperature as the inner-most meat will continue heating as the hotter outer meat temperature continues to migrate inward. This is called carry-over heat. If you take a turkey out of the oven at 165', then in 20 minutes, the inner temp will read about 175 to 180 degrees.

That should help you not to overcook the meat.

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