Chicken Breast....temp?

Discussion in 'Poultry' started by inkjunkie, Jun 15, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    When are they "safe" to eat? Could have sworn I seen 160*....
     
  2.  I think it's most often considered to be 165° in the breast and 175° in the center of the thigh.

    Chuck
     
  3. bmaddox

    bmaddox Master of the Pit

    Yep that is spot on. 
     
  4. bruno994

    bruno994 Master of the Pit

    X2 on the temps by stovebolt, at 165 all parts of the chicken is done, but I do like the texture of the thighs when taken to 175 or even 180.  That being said, I usually pull my chicken breasts when they reach 160 in the thickest part, then off to a covered pan to rest for 10 minutes or so prior to slicing.  The rest will allow for some carryover cooking and will typically insure a moist product..  
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you like you poultry "more rare", there is a FSIS time/temperature table for the reduction of salmonella...

    Get the internal temperature of the meat to the degree of doneness you like, then hold at that temperature for the specified time or longer...

    It is mandatory your thermometers be calibrated for accurate readings....... Dave

    Temperature........
    ...................... Time
    °F (°C).............. 12% fat
    136 (57.8)......... 81.4 min
    137 (58.3)........ 65.5 min
    138 (58.9)........ 52.9 min
    139 (59.4)........ 43 min
    140 (60.0)........ 35 min
    141 (60.6)........ 28.7 min
    142 (61.1)........ 23.7 min
    143 (61.7)........ 19.8 min
    144 (62.2)........ 16.6 min
    145 (62.8)........ 13.8 min
    146 (63.3)........ 11.5 min
    148 (64.4)........ 7.7 min
    150 (65.6)........ 4.9 min
    152 (66.7)........ 2.8 min
    154 (67.8)........ 1.6 min
    156 (68.9)........ 1 min
    158 (70.0)........ 40.9 sec
    160 (71.1)........ 26.9 sec
    162 (72.2)........ 17.7 sec
    164 (73.3)........ 11.7 sec
    166 (74.4)........ 0 sec
    Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
     
    stovebolt and mdboatbum like this.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Interesting. I'd seen this chart before but never really considered the fact that since I always rest my chicken, even if I pull it at 150° wrap even loosely with foil and rest for 10 minutes it's still safe. I've always been a little nervous as sometimes I do pull it at 157°-159° and just hope it'll carry to 165°. Good to know. Thanks Dave!
     
  7. brandon91

    brandon91 Meat Mopper

    150F is my go to temp for breasts, get kind of chalky at any higher imo.
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Brandon....afternoon.... at 150, for a short stay, salmonella will not be killed... and the food is not safe..... did you look at the time temp table I shared.....
    Bring your poultry to 150 and keep it there for 10 minutes....
     
    Last edited: Jun 15, 2015
  9.  Great information, Dave. Thanks.

    Points.
     

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