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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2012, 12:17 PM
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#1 |
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Got rid of the matchlight.
Join Date: 06-17-10
Location: Kennesaw GA
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Turkey Cooking Unevenly (Help!!!)
I am smoking a 17 lb turkey on a Primo (similar to Green Egg). I spatchcocked it and chilled the breast with ice before putting it on my smoker. I have three temperature probes in now and they are reading as follows 1) Thigh leftis 140 degrees 2) Thigh Right is 156 2) Breast is 110 degrees. I am concerned that at the rate the bird is cooking that the thighs will be done at 165-170 but the breast will not be in the safe range. I just rotated it on the smoker 180 degrees. Any ideas? Would covering the top of the turkey with tin foil increase the heat at the breast to a higher temp? What is a safe temp if the thighs are done?
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11-22-2012, 12:23 PM
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#2 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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I'd let it ride and I think you'll be fine. The dark meat is fine even at 180*.
John |
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11-22-2012, 12:30 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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^^^what PD says - always!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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| Thanks from:---> |
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11-22-2012, 12:36 PM
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#4 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Oh, and pull it off when the breast is 160* and the thigh is at least 160*.
John |
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11-22-2012, 12:47 PM
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#5 |
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On the road to being a farker
Join Date: 02-04-12
Location: wilmington,de
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Not to hijack, but after you pull it how long do you let it rest?
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11-22-2012, 01:01 PM
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#6 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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11-22-2012, 01:44 PM
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#7 |
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Got rid of the matchlight.
Join Date: 06-17-10
Location: Kennesaw GA
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Talked to Butterball people. They said the breast would catch up with the Thighs. They were right, what do you know. Final Pull temps. Breast 160 degrees, Thighs 168 degrees.
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11-22-2012, 01:48 PM
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#8 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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11-22-2012, 01:54 PM
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#9 |
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Got rid of the matchlight.
Join Date: 06-17-10
Location: Kennesaw GA
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Thanks to you too for the ranges with the dark meat being OK at higher temp. Kept me from panicing.
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