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quick questions! turkey smoking NOW!
I have a 14 lb bird in my masterbuilt dual fuel, and the breast is sitting at 155. Does the darker meat need to be over 160? I have heard different things. thanks in advance!
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It needs to be 165 degrees or it will be bloody.
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Most people take the breast to 165 degrees and thigh to 185 degrees. The thigh can be more forgiving if the temp is higher, so go with the breast temp.
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I've only done bone in turkey breasts, never a whole turkey. I normally pull those at 160, and let them rest 30 minutes. I have seen things saying to take the dark meat to 170, and i wondered if that was legit or just hear say.
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thanks guys! I will post up pictures tonight!
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I used to pull at a 170 breast, but have since found larger birds 18lbs+ to cook another 10 degrees after pulling. So -- I now pull at 160 (unless a smaller bird).
-Bastid ----------- 22.5" WSM (with a DigiQ DX2) UDS (She's mean and ugly) 22.5 Weber Performer Weber Gas |
I cook 'till the thigh is at least 165 and the breast seems to always work out to be fine - not sure what temp the breast ever is.
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Thanks for the help guys! I will post pics tomorrow! Thanksgiving went off without a hitch. My grandmother told me it was the best turkey shes ever had.
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