[DavidPeiffer]

That's really frustrating. A lot of people don't realize food can be safely cooked to a lower temperature than the generic guideline as long as it's held at that temp for a period of time.

165 is the generic guideline given for cooking chicken, however 160 for 15 seconds is just as effective at getting the desired kill on salmonella, or 155 for 48 seconds.

https://www.seriouseats.com/the-food-lab-complete-guide-to-s...

[croutonwagon]

Yeah. And smokers slowly bring the temperature up. So it’s seems more uniform. I run my turkeys to about 150-155 on the breast meat. That’s after about 1 hr/lb on the smoker.

Almost any other part of the turkey is gonna be 160+, especially near any bones.

Sometimes the juice isn’t always clear. But I’ve never had an issue.