Separate names with a comma.
Discussion in 'Poultry' started by danbury, Jun 1, 2008.
What internal temp are you folks going for before you pull the turkey breast off the smoker?
According to Jeff's how to the breast should be 175* but he does say you can take it off to rest at 170* because it will continue to rise 5-7* while foiled or tented
Thanks Pineywoods. I've got one brining up now for tomorrow. Figure I'll do a light smoke with some mesquite on the UDS. I think I'll pull it at 170, wrap it and toss in the cooler for an hour. This one is going to be made into lunch meat.
Sounds great I just did my first whole bird today and managed to save enough for a few sandwiches