SteerCrazy
Head Chef
Larry Wolfe said:[quote="Man's Best Friend BBQ":34vt83ay][quote="Larry Wolfe":34vt83ay][quote="Man's Best Friend BBQ":34vt83ay][quote="Larry Wolfe":34vt83ay][quote="Man's Best Friend BBQ":34vt83ay]I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.[/quote:34vt83ay]
Well, I plan to cook 3 1/2 min per lb. Got a couple of fresh 14lbers on order to pick up tomorrow. Cook at 350* and pull em at about 50 minutes, check the thigh with the trusty thermapen and pull at 170* let it rest till it hits 180*....does this sound accurate???[/quote:34vt83ay]
Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:34vt83ay]
Ok, how about pullin it at 160*[/quote:34vt83ay]
Actually you could pull it at 160* and still be safe. I pull my turkeys by the breast temp, always between 160-165* and the thighs are typically several degrees higher around 170*. Then I tent with foil and let rest about an hour before slicing.[/quote:34vt83ay]
Ok, I'll pull at the breast 160* then let it rest about 45 minutes....by that time, the 2nd turkey might be about done....thank you!
What do you think about rubbin some of that wolfe rub original stuff underneath the skin??