# Cook the turkey to 165 degrees F. OK, but... **URL:** \ **Category:** Cafe Society\ **Created:** [November 28, 2019, 4:40pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130 "2019-11-28T16:40:53Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 28, 2019, 4:40pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/1 "2019-11-28T16:40:53Z")
…it’s 170 degrees here, 165 degrees there, but just 156 degrees here. I assume I wait until \*all \*temps are at least 165, but doesn’t that overcook/dry out some portions of the bird? Is there a way around this? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [November 28, 2019, 5:00pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/2 "2019-11-28T17:00:18Z")
Cooking it in an oven bag will help keep the temperature relatively uniform. And if parts do end up a bit dry, well, that’s what gravy is for. So long as the gravy is good, you can get away with almost anything. ---
**Author:** ![Jas09](https://avatars.discourse-cdn.com/v4/letter/j/d07c76/32.png) [@Jas09](https://boards.straightdope.com/u/Jas09)\ **Post date:** [November 28, 2019, 5:01pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/3 "2019-11-28T17:01:34Z")
You can also cover the breast with foil to help it cook a bit slower than the dark meat. Normally the deep thigh is the last thing to reach temperature, so the breast is what you are concerned with getting over-cooked. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [November 28, 2019, 5:01pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/4 "2019-11-28T17:01:51Z")
You can always cover it with foil to stop the outer bits drying out. And baste baste baste. Or try turning it over Let it rest plenty when you take it out, it will be less tough that way. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 28, 2019, 5:32pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/5 "2019-11-28T17:32:55Z")
I recently read, from a reputable source, to roast to 151F and let carry-over do the rest for about an hour. I think 165 is way too done and is erring on the side of paranoia. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [November 28, 2019, 5:36pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/6 "2019-11-28T17:36:20Z")
Handy tip- for a less dry breast, cook upside down (breast down) for 2/3rd of the time. Then right side up for browning. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [November 29, 2019, 4:57am UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/7 "2019-11-29T04:57:33Z")
Probably too late, but there are lots of different ways around this: 1. The aforementioned foiling the breasts. 2. Spatchcocking (butterflying) the turkey and cooking flat. 3. Icing the breast (you can use frozen gel packs on plastic bags) for a few hours before cooking, so they start at a cooler temperature. _America’s Test Kitchen_ and _Serious Eats_ are both strongly against basting. From ATK’s twitter: > [@](#): > > America’s Test Kitchen > @TestKitchen > · > Nov 26 > Don’t baste your turkey. Basting does nothing to create moist meat—it only slows down cooking and turns the skin chewy and leathery. While some people will swear up and down that you have to baste because _that’s the way I learned it and there is no room for improving what I learned_, I’ll go with the people who subject hundreds of turkeys to the scientific method for determining these things. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [November 29, 2019, 5:00am UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/8 "2019-11-29T05:00:24Z")
> [@Chefguy](#): > > I recently read, from a reputable source, to roast to 151F and let carry-over do the rest for about an hour. I think 165 is way too done and is erring on the side of paranoia. My thing is no bloody juice at the joint. Then- its done. Dont overcook or it \*will \*be dry, and remember, the bird will cook for 10-15 minutes _after_ you take it out of the oven. ---
**Author:** ![Robot\_Arm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/robot_arm/32/18280_2.png) [@Robot\_Arm](https://boards.straightdope.com/u/Robot_Arm)\ **Post date:** [November 29, 2019, 12:09pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/9 "2019-11-29T12:09:18Z")
I have a recipe that calls for cutting the turkey into parts before cooking it. Take off the skin, then separate into wings, thigh/leg, and breasts. Put the two breasts together, wrap with the skin, and tie with twine. Then roast, and take the pieces out when they reach their correct temperature. I’ve made it and it has turned out well. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [November 29, 2019, 12:22pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/10 "2019-11-29T12:22:11Z")
> [@Chefguy](#): > > I recently read, from a reputable source, to roast to 151F and let carry-over do the rest for about an hour. I think 165 is way too done and is erring on the side of paranoia. I agree that 165 is paranoia. A goose is still good at that temp. But a turkey is overdone. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [November 29, 2019, 1:45pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/11 "2019-11-29T13:45:33Z")
> [@Robot\_Arm](#): > > I have a recipe that calls for cutting the turkey into parts before cooking it. Take off the skin, then separate into wings, thigh/leg, and breasts. Put the two breasts together, wrap with the skin, and tie with twine. Then roast, and take the pieces out when they reach their correct temperature. This is really how you _should_ do it, but Americans are willing to risk ruining most of the meat in exchange for the “presentation” of a whole bird. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 29, 2019, 1:50pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/12 "2019-11-29T13:50:48Z")
As a point of fact, I did cover the breast with foil. Did not do any of the other suggestions, though. It actually came out beautifully. I am going to try the oven bag next year, however. Also, I’ve decided I should go with two smaller birds instead of the 26-pounder I wrestled with yesterday. Maybe that will help. Thanks! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 29, 2019, 2:31pm UTC](https://boards.straightdope.com/t/cook-the-turkey-to-165-degrees-f-ok-but/844130/13 "2019-11-29T14:31:51Z")
> [@puzzlegal](#): > > I agree that 165 is paranoia. A goose is still good at that temp. But a turkey is overdone. I looked into it further with the Food Lab folks. Their recommendation is to cook to 145-150 and hold at that temperature for a minimum of 15 minutes. This is what I did this year, and let it rest for over an hour. Very juicy and tasty and totally cooked through. No basting, no inverting of the bird, no bags, no other silliness. I did a dry brine overnight, which resulted in a very crisp skin.