How long can a turkey rest in a cooler?

AgsWin2011

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10:03a, 11/24/21

AG

So I make the turkey every year at my in-laws house. This year I've decided to smoke the turkey at my house, but we still get to drive 3 hours to the in-laws.

I've let briskets and pork butts rest for 4-6 hours no problem. Any reason I can't do the same with turkey or poultry?

lazuras_dc

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11:21a, 11/24/21

AG

You should still be ok just make sure its well insulated w/ foils and towels and such.

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AgsWin2011

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In reply to lazuras_dc • 1:09p, 11/24/21

AG

That's what I plan on doing. I'm planning on pulling it once the thick part of the breast is 160 and let it finish off in the cooler. I just hope it doesn't dry out.

bbry81

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7:52p, 11/24/21

Breast should not be cooked to 160. 150 for breast and 165 for thigh.

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Esteban du Plantier

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In reply to bbry81 • 8:53p, 11/24/21

AG

bbry81 said:
Breast should not be cooked to 160. 150 for breast and 165 for thigh.

I'm a 140 white, 182 dark guy. But you might need to separate it to hit both numbers

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Roger That

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10:17p, 11/24/21

AG

I've done it for several hours. The skin will suck but it'll be fine.

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Gabster43213

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5:34p, 11/25/21

I thought 160 was correct temp for the breast with 30 minutes on counter afterwards.

Stupid@17

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In reply to Gabster43213 • 5:59p, 11/25/21

AG

Gabster43213 said:
I thought 160 was correct temp for the breast with 30 minutes on counter afterwards.

Smoking poultry to different temps after meeting your safety threshold are mostly for texture. 150 and 155 are different textures. Same for 155 and 160.

As long as you have enough time over about 140 its generally safe, the texture just may be weird or not palatable for you.

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