Serious Eats - seriouseats.com

BE CAREFUL FOLLOWING THE RECIPIE. I mean no disrespect to the writer, or mean to attack anyone's credibility but the final cooking temperatures are incorrect. As a Certified Food Handler who has had experience handling and cooking poultry I want to offer the following to make sure you and your guests stay safe! The FDA recomendations for the final cooking of temp of poultry MUST reach 165. This is too ensure that any traces of Salmonila, which are found in about 85% of poultry are killed. As a rule of thumb I generally cook bird or bird parts to 170, but not more to make sure that they don't dry out. If you are worried about the meat drying, a broiler pan filled half way with water can help maintain moisture as you safely cook your bird. Happy Thanksgiving!