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First Turkey temp question

post #1 of 2
Thread Starter 

Happy thanksgiving fellas!  I am new to the forum but not new to smoking, I haven't had a chance to introduce myself yet but wanted to see if I could grab some insight.  I am doing my first turkey, I have a Kenmore propane smoker, I used the slaughterhouse brine, using apple wood, bird is 16.5lbs.  I put her on this morning about 530 with hopes to eat around 330.  Everything is going great, bird looks fantastic, but just checked my temps just to see where I was and I have 157 in thighs and 154 in breast....this seems alittle high for still wanting to smoke it for 2 more hours, am I correct in that assumption, or am I looking good?  any insight would be much appreciated.

post #2 of 2

First off make sure you are using therms that you have tested and trust.  If that is the case and your bird is done a little early, wrap it in foil, and put it in a cooler stuffed with towels and it will stay safe and warm for a few hours.

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