A little too cute if you ask me Is it going to be a problem ? I don ' t mean any trouble sirPIZZAGATE <| sep |> White meat is usually dry and bland because it ' s overcooked . 165 F is simply too high of a temp and you ' ll end up with dry meat . I ' d recommend pulling the turkey at 155 F rather than 165 F . That leads to noticeably juicer breast meat . Sterility and food safety is a function of temperature and time . Food is safe to eat the instant it reaches 165 F . At lower temps , you have to just hold it for a longer period of time that ' s the theory behind sous vide . So in addition to brining , I ' d recommend trying to pull the bird earlier . <| sep |> People who have played this much wont need to hideWtf are they talking about , ofc we still need to hide , have they completely forgot about the Nurse ?