What should I set my temp probes turkey?

I plan on having my legs/thighs and wings separated from the rest of the Turkey breast. What temp should I set my two temp probes for the dark and white meat? I want the most moist Michelin Starred turkey possible. Thanks !

Stuart Karow
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1 Comment

Brinda A. November 22, 2019
Hi Stuart, the FDA recommends for poultry to reach an internal temperature of 165°F at the thickest part of the cut to ensure safe meat, for breasts and thighs both. This means you should set your thermometer to a temp of between 155°F and 160°F when the bird's in the oven, take it out, and let it rest/carryover cook outside of the oven until it reaches 165°F. (For juicier breast meat, some people prefer it cooked at around 155°F, meaning you'd set your thermometer and remove the breasts from the oven when they reach 150°F. You can always put them back in the oven if you want them to be cooked more!)
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