The DU Lounge

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