What internal temp

Discussion in 'Poultry' started by shooterrick, May 24, 2008.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hey guys, will be smoking for a group tomorrow. Turkey breasts, butts, brisket. Butts and brisket no prob. Turkey breasts should be what temp internal. I am planning because of the potential dryness of injecting with butter and appe juice and wrapping in foil after taking on the smoke. Any suggestions. My wood in my little lang will be pecan.
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    yup Ken has it on the dot-USDA used to say 180-but it's been changed-I still like to go till the meat is no longer pink.
     

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