Please help!

Discussion in 'Poultry' started by murdermode, Mar 8, 2015.

  1. murdermode

    murdermode Fire Starter

    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?
     
  2. The thickest part of the breast. Remember to post a Qview.

    Happy smoken.

    David
     
  3. murdermode

    murdermode Fire Starter

    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.
     
  4. gunkle

    gunkle Meat Mopper

    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?
     
  5. 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
     
  6. murdermode

    murdermode Fire Starter

    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.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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: Mar 8, 2015
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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...[​IMG]
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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: Mar 8, 2015
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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).
     
  11. murdermode

    murdermode Fire Starter

    I have no idea what all those temps and times mean.
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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.....
     
  13. 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
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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
     
  15. 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
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Hey, you didn't offend me.... I just didn't know if everyone realized those temps are FDA temps....
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Why?
     
  18. bmaddox

    bmaddox Master of the Pit

    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).
     
  19. bmaddox

    bmaddox Master of the Pit

    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.
     
  20. murdermode

    murdermode Fire Starter


    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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