I agree,.. water temp at 150 works perfect for me. I did this with my first one worked great.
I up'ed the temp on my second processing attempt to 170 thinking it would cool down to 150 by the time I got it to the destination and (second chicken) and it was too hot and turned the skin yellow(cooked) on the first chicken and became much harder to pluck as the skin started to rip.
I'm using the turkey fryer this weekend with a temp gauge to make sure its nice and close and temp is a perfect 150deg.
edit for grammar
Don
I up'ed the temp on my second processing attempt to 170 thinking it would cool down to 150 by the time I got it to the destination and (second chicken) and it was too hot and turned the skin yellow(cooked) on the first chicken and became much harder to pluck as the skin started to rip.
I'm using the turkey fryer this weekend with a temp gauge to make sure its nice and close and temp is a perfect 150deg.
edit for grammar
Don
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