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murdermode

Fire Starter
Original poster
Mar 1, 2015
54
12
Decatur, IL
I'm smoking a whole turkey and I realized I have no idea where to put my thermometer probe. I'm assuming the breast but where?
 
Ok now I'm worried about smoking times. I have a 15 pound turkey and I put it in at 8 am. It's now 2 pm and it says it's done. Six hours seems way to low for that big of a bird. My temps are holding steady at 225.
 
I smoked a 17.7 lb spatchcocked turkey  (think i spelled that right)  at 280 - 300 took just under 4 hrs. How did you prep? are you using a good pit thermometer or trusting the one on your unit? What smoker do you have?
 
Ok now I'm worried about smoking times. I have a 15 pound turkey and I put it in at 8 am. It's now 2 pm and it says it's done. Six hours seems way to low for that big of a bird. My temps are holding steady at 225.
I have done a 22 LB in just over 4 hours. Check the thigh and if it is 170° and the breast is 165° you are done. Have you checked your smoker temp against a known thermometer? Also have you checked your thermometer?

How about a few pics?

Happy smoken.

David
 
Il post pics when it's done and I have checked my thermometer and its spot on. The smoker was off by a bit but with my probe I have it sitting where it needs to be. I have the probe in the thigh and I its been at 165 for almost an hour now. It doesn't seem to be wanting to go up.
 
Il post pics when it's done and I have checked my thermometer and its spot on. The smoker was off by a bit but with my probe I have it sitting where it needs to be. I have the probe in the thigh and I its been at 165 for almost an hour now. It doesn't seem to be wanting to go up.

If it is on the inside of the thigh, toward the cavity, you are good to go.... You are probably experiencing the stall.... I would pull it and cover with foil and wrap with a towel if you think that's necessary....



Temperature Time Time Time Time Time Time
°F (°C) . 1% fat 3% fat 5% fat 7% fat 9% fat 12% fat
136 (57.8) 64 min 65.7 min 68.4 min 71.4 min 74.8 min 81.4 min
137 (58.3) 51.9 min 52.4 min 54.3 min 56.8 min 59.7 min 65.5 min
138 (58.9) 42.2 min 42.7 min 43.4 min 45.3 min 47.7 min 52.9 min
139 (59.4) 34.4 min 34.9 min 35.4 min 36.2 min 38.3 min 43 min
140 (60.0) 28.1 min 28.5 min 29 min 29.7 min 30.8 min 35 min
141 (60.6) 23 min 23.3 min 23.8 min 24.4 min 25.5 min 28.7 min
142 (61.1) 18.9 min 19.1 min 19.5 min 20.1 min 21.1 min 23.7 min
143 (61.7) 15.5 min 15.7 min 16.1 min 16.6 min 17.4 min 19.8 min
144 (62.2) 12.8 min 12.9 min 13.2 min 13.7 min 14.4 min 16.6 min
145 (62.8) 10.5 min 10.6 min 10.8 min 11.3 min 11.9 min 13.8 min
146 (63.3) 8.7 min 8.7 min 8.9 min 9.2 min 9.8 min 11.5 min
148 (64.4) 5.8 min 5.8 min 5.9 min 6.1 min 6.5 min 7.7 min
150 (65.6) 3.8 min 3.7 min 3.7 min 3.9 min 4.1 min 4.9 min
152 (66.7) 2.3 min 2.3 min 2.3 min 2.3 min 2.4 min 2.8 min
154 (67.8) 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.6 min
156 (68.9) 59 sec 59.5 sec 1 min 1 min 1 min 1 min
158 (70.0) 38.8 sec 39.2 sec 39.6 sec 40 sec 40.3 sec 40.9 sec
160 (71.1) 25.6 sec 25.8 sec 26.1 sec 26.3 sec 26.6 sec 26.9 sec
162 (72.2) 16.9 sec 17 sec 17.2 sec 17.3 sec 17.5 sec 17.7 sec
164 (73.3) 11.1 sec 11.2 sec 11.3 sec 11.4 sec 11.5 sec 11.7 sec
166 (74.4) 0 sec 0 sec 0 sec 0 sec 0 sec 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
 
Last edited:
165*F is done temp. , check in Breast and Thigh as David says... 6hrs is enough if temps . are right...

Go by your temps , always ... and calibrate your Thermometers often , better be safe than sorry...


I have 4 different types of Therms. and calibrate before each cook... takes only a few min. and you know where you are as you Smoke.

Mavs. ,

 even my Smoker therms. get a check.

A bit Anal , but that's how I fly...
rolleyes.gif
 
Wiggle the leg if it is nice and loose your good. The leg should feel like it is going to pull off the thigh.
 
Last edited:
This may be less cluttered.....



Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
 
Look up pasteurization...... it's where the bacteria is killed and no longer harmful to humans... In this case, salmonella..... poultry cooked to 140 deg. F and held at that temp for 35 minutes is safe to eat.....
 
cook things by internal temps, not by what someone else says. i usually cook to at least 10 more than what the internal temp recommends.
dannylang

Danny, morning..... Those time / temps are what the FDA / USDA / FSIS (Food Safety Inspection Service) has determined....

Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

I did not make those up..... FWIW.....

Dave
 
dave i did not mean to offend you, i cook only to internal temps given by the fda, then your cooking temps will determine the length of cooking time. i am sorry if i offended you.
dannylang


Hey, you didn't offend me.... I just didn't know if everyone realized those temps are FDA temps....
 
Look up pasteurization...... it's where the bacteria is killed and no longer harmful to humans... In this case, salmonella..... poultry cooked to 140 deg. F and held at that temp for 35 minutes is safe to eat.....
Like Dave said, the times on this chart are the time that the meat is at that temp, not how long they are cooked for.

This is how you are able to cook chicken to 130 in a sous-vide machine even though that is not a "safe temp". If you hold it at 130 for long enough it is safe to eat (not that I eat chicken at that temp but it is possible).
 
 
cook things by internal temps, not by what someone else says. i usually cook to at least 10 more than what the internal temp recommends.

dannylang
10 more degrees? If you have a calibrated thermo and are abiding by good food safety practices than that is not necessary and could result in over cooking something.
 

Well here's the end result. Turned out fantastic. I was paranoid about the temps and all that but then I just decided to let it go until it hit the proper temp in the inside. Once it hit 180 I pulled it and let it sit for 45 minutes in a roasting pan.
 
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