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Where to put the meat thermometer when smoking a turkey

post #1 of 7
Thread Starter 

I have been told to put the meat thermometer in the breast and also in the thigh...............any thoughts?

 

I'm smoking a 13 lb turkey on a Bradley smoker at the moment.

 

Any help would be greatly appreciated.

 

Cheers and Happy Thanksgiving!

post #2 of 7

165° in the breast, and 175° in the thigh. 

post #3 of 7
Thread Starter 

Thank You Sir!

post #4 of 7

That's too high for my taste. I shoot for 150F in the breast and 165F in the thigh.

post #5 of 7
Quote:
Originally Posted by Remmy700P View Post

That's too high for my taste. I shoot for 150F in the breast and 165F in the thigh.

mneeley gave the "safe IT" temps ! I'd be hesitant to go below the recommended IT... Do you cure before smoking ? If so, maybe that makes a difference !
post #6 of 7

Nope. No curing, no brining. The target temps I stated above are what I take the protein off the pit/out of the oven at. Carryover cooking raises it another 4-5F before eating. I've been targeting these temps for poultry for 20 years. Never got anyone sick yet. I can almost determine poultry breast/thigh temp by touch now.

post #7 of 7
Quote:
Originally Posted by Remmy700P View Post

Nope. No curing, no brining. The target temps I stated above are what I take the protein off the pit/out of the oven at. Carryover cooking raises it another 4-5F before eating. I've been targeting these temps for poultry for 20 years. Never got anyone sick yet. I can almost determine poultry breast/thigh temp by touch now.

Ok, well if that works for ya..... Then rock on ! beercheer.gif

However, I'll stick with the IT given my mneeley..... No offense, we can agree to disagree.... No harm done !
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