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Unread 11-30-2012, 11:10 AM   #15
J-Rod
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Like other's have said, it's done when it's done. I cook my birds at 325*-350* and take to an internal breast temp of 160* then remove and rest about a half hour. Food safe says a minimum of 165* internal, but I pull it at 160* and figure it will rise another 5*-10* while resting. This will ensure you get a nice moist breast. Nothing worse than dried out turkey! Just be sure your thermo probe is in the meat and not touching the breastbone. Good luck and don't forget photos!
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