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Roasted turkey/chicken help

boltsfan | Jan 3, 201205:44 PM

I have roasted a turkey and a chicken within the last couple of months and both came out perfect. I roasted until internal temp of the breast was 160-165*.

In years past, I used to worry about seeing a little red blood/juice in the cavity or near the legs or thigh and would keep roasting until this disappeared since I assumed the bird was not at a safe temp. This would obviously produce dry breast meat.

Is this something to worry about? Is there any way to avoid the red blood/ juice in the cavity as it is kinda gross.

I actually prefer roasting just a bone in breast for both a turkey and chicken as it is easier to deal with and just as tasty as a whole bird. Plus we really don't eat the dark meat so it is sort of a waste. Although, it does look cool to take a whole bird out of the oven :0)


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