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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2013, 08:36 AM | #1 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Poultry doneness and joint looseness
I'm wondering about poultry doneness and some of the signs that can be seen as the bird cooks, particularly with something like a turkey where a little overdone results in a dry breast. Here are the signs I see:
Have any of you noticed this and if so, do you use any of these signs to determine when the bird is done? I'm not really that confident that when I stick a thermometer in the breast or thigh that I'm getting the least done part of the bird. Sometimes when I carve a bird the juices coming out of the area between the thigh and body are a little pink and I'm worried that it is not done enough.
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12-09-2013, 08:40 AM | #2 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
What I do notice when the bird is done and I'm carving it up is that the drum stick, thigh bone loosed. The wing is loosened a bit but not as much as the thigh and drumstick.
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12-09-2013, 08:49 AM | #3 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yep always go by temp...if i had a dime for every time i lose or almost lose a quarter pulling my birds i'd have lots of money.
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12-09-2013, 09:07 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Temp will never give you a bum Steer on poultry. The leg wiggle can be fairly accurate but will mislead you. I call it on whole & 1/2 birds when I can grab the Drum stick and twist it 360 in the socket if I don't have a temp stick handy.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 12-09-2013 at 10:36 AM.. |
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12-10-2013, 07:41 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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12-10-2013, 08:29 AM | #7 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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I think Bludawg just confirmed he does in fact own a thermometer!!!!
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12-10-2013, 08:37 AM | #8 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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12-10-2013, 10:13 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I do and they have their uses like on poultry or roasts & smoking bacon where you don't want it to come out like a saddle fender made from the hide of a very old Bull. But I gayrontee you will never see it if I'm cooking what I consider BBQ ( Brisket, Butt, Clod, Shoulders, Ribs)
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12-10-2013, 03:47 PM | #10 |
Full Fledged Farker
Join Date: 04-02-13
Location: stoutsville ohio 43154
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poultrey doneness
i don`t know if this is alowed but go to www.amazing ribs .com meathead has a real good peice on how to tell when poultry is done
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12-10-2013, 04:02 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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I just wait for the button to pop up and take it out of the oven
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12-10-2013, 04:07 PM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Juice color is a myth.
I'm with Blu, thermometer for poultry, and my temp targets are lower than stated here, so feel safe because once you have been ten minutes at 135f you are no longer at bacterial risk, you are just targeting the texture and doneness you want.
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12-10-2013, 08:10 PM | #13 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I used to cook 600 to 700 chicken halves. If you lift the wing and it pops loose is one thing we looked for. Second test was grab the drumstick bone. If it spun easy the bird was done.
I confirmed this by checking the thigh with my thermo pen. All thighs were 190 to 195 internal. The breasts were still moist and we sold out every fall during our little fair. |
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12-10-2013, 08:32 PM | #14 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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If you brine your bird for a bit, you can take the temperatures higher and have a more tender yet juicy bird. I take mine to 185 or 190 in the thigh and can easily remove the leg. The breast doesn't dry out this way but the skin can get tough if cooked at a low temp.
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12-10-2013, 08:56 PM | #15 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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