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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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11-24-2011, 06:13 PM | #1 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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Turkey popper thermometer
At what temp are those little red tops supposed to go up?
Turkey legs seemed a little tough but moist (read 190*) and breast looked to me like it could have cooked a little longer (170*) but again was moist and had great flavor. So with that does anybody just wait till the red popper goes up like if you were baking in oven?
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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11-24-2011, 07:02 PM | #2 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Throw them little red tops away.... Useless I take my brined birds off at 180 at breast breast moist and done. I use the legs for soup thighs for dark meat. Everybody has their own way/method. |
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11-24-2011, 07:42 PM | #3 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
based on the temps you seem to have taken and you still considering them potentially not cooked enough, are you sure your thermometer is reading accurately ?
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-24-2011, 08:23 PM | #4 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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Very accurate. Was using two mavericks for constant monitoring and thermapen for spot checks.
Maybe just me. I have cooked 6 turkeys in 2 days 5 of which went to different people today and they all called and said they were great, a couple saying best turkey ever eaten. Maybe just me being to critical of my own food. I know the more I cook the more critical I get of my own stuff. Also first turkey I have never brined so could be it as well.
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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11-24-2011, 08:49 PM | #5 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Never use the red plastic pop up thingy. Use a trusted digital temperature gauge.
What if the plastic thing is defective and does not pop up? Your turkey will be way over cooked. The one I did today I cooked until the breast temp was 170º and the thigh was 180º. The bird was delicious and out of two birds cooked (one by my sister in law) mine was devoured and half of the other one was left over. She cooked by time not temp and hers was over cooked and dry. |
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11-24-2011, 08:57 PM | #6 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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http://www.amazingribs.com/recipes/c...ed_turkey.html
scroll down to almost halfway down and on the right hand side and there's a paragraph or two about those popup timers. |
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11-24-2011, 09:47 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I dunno about the little pop up thingy. I had one in my turkey today and it had not gone up as I was pulling it at 180 breast. Scared the cr$p out of me when I was leaning forward to pick up the turkey and it popped out. I am guessing must be around 180 +/- ?
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-24-2011, 11:52 PM | #8 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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I agree I think they pop at around 180 and when I use to cook by them my bird was always over cooked and dry so I just pull it out and use my wireless thermometer to around 167 and they come out tender and juicy after carryover while resting.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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11-24-2011, 11:58 PM | #9 |
On the road to being a farker
Join Date: 04-21-11
Location: Salem,Ohio
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We always throw them out. When the wife cooks in oven we like it falling from the bone. When smoking done when its all over 165 -170.
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11-25-2011, 04:58 AM | #10 |
is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN
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It is my experience in the many years i had cooked before getting info here, that the exact time the red thingy pops up is when all the moisture has cooked out of the bird and it is ready to go in the trash can. Super accurate and super fast blue thermapen pulls turkey at 165 in the breast. First thing i do when I start cleaning the bird is pull that popup thingy out and throw away.
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11-25-2011, 01:09 PM | #11 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I always take it out before prepping the bird. This year when I took it out it tore the skin and as I cooked the bird the skin just peeled away from the tear in the breast, until almost the whole top of the bird was skinless, not my best looking turkey.
Next time I cook a bird I will leave the darn thing in and just ignore it until its done, it may be interesting to see just how far off it is from my gauge. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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11-29-2011, 08:46 PM | #12 |
On the road to being a farker
Join Date: 04-21-11
Location: Salem,Ohio
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Couldn't believe I saw they sell those stupid pop ups for turkey in the store here. Just think if I washed all I've thrown away and sold them id be rich.
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11-29-2011, 08:54 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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11-29-2011, 09:05 PM | #14 |
On the road to being a farker
Join Date: 04-21-11
Location: Salem,Ohio
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Not me as long as every thing is 160-165 its done. No. Dry bird for me.
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11-30-2011, 05:21 AM | #15 |
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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Pull and toss the thing as soon as you unwrap the bird..no point in fussing with it more
than necessary.
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Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax |
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