..FOR THE DRIEST MEAT ON THE PLANET!

maybe Yak meat???

I cook whole Turkey to 160 and then pull it (and I always do it on the Weber, with briquets, and never bigger than 14lbs). It'll usually warm up from carryover to 161-162 after 5-10 minutes wrapped in foil in the carryover/insulated container I use. And I've served it MANY times. Nobody I feed it to is immuno-compromised (including me) and I never have any issues. And the turkey comes out moist and delicious, even the white meat.

You pull it off at 165F (or Dog forbid 170F as some packages recommend) it will be wicked dry. You'll be "safer" and for sure this is required if you have certain kinds of health problems, but otherwise? Meh. I don't go that high, and I've never regretted it.

This is NOT medical advice, btw

gravy is like a wedding night in twin beds.

You've got a big bird. It needs carving. You got a huge pan full of FATTY & OILY drippings and maybe veggies. You've got a bunch of sides on the stove. And the directions are to add wine, flour, butter, stock, etc. And now you've got a huge bird waiting to be carved. And a HOT huge roasting pan that you cannot touch without huge mitts. Suddenly, the flour is coating everything. You can't get rid of the grease fast enough to make the gravy smooth. You try to get the makings of the gravy to combine. The huge pan is knocking into the pots and pans and other stuff. Ouch, damn, that's hot. You try to get the liquid into the plastic separator, but the grease still won't separate properly.



Next year, we just order Chinese.

for dinner and they'll ask you to make the gravy.

perfectly acceptable substitute for pea soup.

Agree, Floyd?