or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Uh Oh, Could use some feedback on smoking Turkey temp
New Posts  All Forums:Forum Nav:

Uh Oh, Could use some feedback on smoking Turkey temp

post #1 of 5
Thread Starter 

Plan: Smoke spatchcocked brined and butter rubbed 12b turkey at 300 till it gets to internal temp of 165. I put it on at 8:30 hoping for a 12:30-1:00 plating. I wanted the crispier skin hence the higher temp and not low-slow.

 

Situation: My Master Forge double door propane smoker reached a temp of 260, so I loaded the Turkey and wood and settled in.

The temp dropped to below 200 and reached 225 in about an hour.  The internal temp of the bird is slowly rising, its right around 85 degrees.

 

Background:  I have used this smoker many times for roasts, fish, and chicken. Normally I have a problem keeping the temp down to 225-230.  It is difficult to maintain it lower as it always is creeping up. I have had it as high as 285 in the past. I never envisioned it would not be able to roar up to 280-300. I'm in AZ and its a nice 60 degrees here this morning.

 

Question: What options do I have and what do you think is best? Transfer to the grill? Finish in oven? or keep it going?

Maybe I could let it smoke for a couple more hours and then finish it in the grill for an hour at around 350-400.

 

This is what I get for smoking a turkey for the first time on thanksgiving day lol!

post #2 of 5
If it doesn't reach 165 on the smoker, throw the bird in the oven to finish.
post #3 of 5

Ditto

post #4 of 5
Thread Starter 

Thanks for the feedback. I have just let it go and the temp is almost to 280 after 4 hours lol.  Internal temp is 136 so it is getting close. 

post #5 of 5

My 12 pounder in the MF took about 6 hours to hit the magic number for me of 175 in the thigh. They leak a lot so temp control is/was always an issue.....good luck.....Willie

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Uh Oh, Could use some feedback on smoking Turkey temp