View Full Version : Pulled Turkey - what IT?

02-06-2018, 10:03 AM
Have some turkey legs and 'wings' in the freezer and thinking about doing pulled turkey. Going to dry brine them and then cook them fairly hot.

Normally I would go for an IT of about 180-185 but not sure if that is high enough to be able to 'pull' the meat. Thoughts?

02-06-2018, 03:26 PM
Since no one else has spoken up, I'll take a stab at it. You might have to go to a higher heat for them to pull. I wet brine if the people who are going to eat them are going for the theme-park flavor, and at 185 F, they are just starting to "flake" some. I don't know is dry brining would provide the moisture to steam cook the meat for pulling.

02-07-2018, 04:03 AM
Good point about the brine, I did dry brine a chicken recently and that came out very moist so I'm not expecting problems. Like you said probably aim slightly higher than 185F.

02-07-2018, 05:27 AM
I have done turkey breast to ~175-180. Foiled for an hour and shredded with bear claws.

02-07-2018, 08:04 AM
Yes a dry brine and once they hit 185 take one off and see if it's what you're wanting. If it isn't then go another 5's.