oldschoolsdime92
Knows what a fatty is.
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!
quick questions! turkey smoking NOW!
- Thread starter oldschoolsdime92
- Start date
Mammoth Mountain
Knows what a fatty is.
It needs to be 165 degrees or it will be bloody.
dadsr4
somebody shut me the fark up.
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.
oldschoolsdime92
Knows what a fatty is.
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.
oldschoolsdime92
Knows what a fatty is.
thanks guys! I will post up pictures tonight!
Unfathomable Bastid
Full Fledged Farker
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
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22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas
-Bastid
-----------
22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas
oldschoolsdime92
Knows what a fatty is.
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.
