Turkey Question

Discussion in 'Poultry' started by brohnson, Apr 4, 2010.

  1. brohnson

    brohnson Smoking Fanatic

    I put my 13# turkey in at 7:30 and it's now 9:15. The temp was 65 internal when I put the turkey in and it's already at 115 internal. Does this mean my turkey is going to be done by noon or does it take longer to finish or what. We're not eating tell 3:30 so I'd hate to have this just sitting around and drying out. What should I do? My cooking temp is 230.

    Thanks, Tim
  2. garyt

    garyt Smoking Fanatic

    Seems unusual, make sure your meat probe isn't near a bone, I put mine in the thickest part of the breast
  3. brohnson

    brohnson Smoking Fanatic

    I'll go check it
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    I pulled My last turkey at 150* after about 8 hours in My MES @ 225*. Finished it off in the oven at 165* to get the skin crispy. Internal temps would jump up quickly and then would stall out just as fast.

    Coated the turkey in Olive Oil and some Season Salt. I also injected the breasts and thighs with mix of Melted Butter and Garlic with a little season salt.

    I brined the turkey for today. Gonna smoke it for about 4 hours in my MES and finish it off in my Char-Broil Big Easy Oil-Less Turkey Fryer.

  5. brohnson

    brohnson Smoking Fanatic

    TJOHNSON I did pretty much what you did with your turkey, I hope it stalls out, I checked the breasts with a different thermometer and got the same temps, so I guess we'll wait and see what happens.
  6. brohnson

    brohnson Smoking Fanatic

    Also what temp should I take my turkey to so I know its done, I here anywhere between 170-180. Is this right?
  7. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I never take turkey past 170*, I don't want them to dry out
  8. danielh

    danielh Meat Mopper

    I get mine off at 160 if they are going to be foiled and put in the cooler to rest.
  9. brohnson

    brohnson Smoking Fanatic

    If my turkey is way done before before 3 pm when we want to eat what should I do, just foil it and reheat it when we're ready to eat or what would you do?
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Your turkey will continue to "Cook" after you pull it out, so at 165* I like to pull mine or the breasts seem to get dry. If the dark meet is still not done(It Should!), I'll throw it back in the oven.

    It should "Rest" for 20 minutes or so anyway.

    I absolutely hate turkey leftovers, so I made some "Smoked Turkey Salad" from the leftovers.


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