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Results for my first smoked tukey and question

post #1 of 9
Thread Starter 

Hell All, hope everyone had a wonderfull Thanksgiving.

 

So l I smoked my first turkey this weekend.   It was a 12 pounder.  Brined it for 16 hours, and then smoked it at 225 – 250 (stuffed the bird with onions, apples and lime).  First two hours I hit it with smoke (combination cherry & pecan).  The last two hours I just let it finish (I thought).  I have a Maverick digital thermometer and had the probe inserted in the lower part of the breast.  When the temp read 170, I pulled the bird out and let it rest for about 45 minutes.  When I started to carve it I noticed the dark meat was not done and had to put it back in the oven for about 45 minutes to finish.  Everyone enjoyed it and said it was very good. 

 

My question is what did I do wrong for the dark meat not to be done?  Did I have the probe in the wrong area?  Pic’s to follow.

 

 

 

 P

post #2 of 9

I put my probe in the meatiest part of the thigh, avoid any bone also.

post #3 of 9
I just recently smoked my first bird also. But I smoked mine for 6hrs and still had to put it in the oven for a half hr or so. Everyone I shared it with loved it and asked for more.
post #4 of 9
The bird looks mighty tasty..... Good job....

What I have read, and what I do is ..... Insert the probe, after several hours in the smoker, in the thigh between the thigh bone and the cavity.... that seems to be the last place the heat gets...
post #5 of 9
You can also probe multiple locations as well. Easier to catch a cold spot that way.
post #6 of 9

Also , what type of Smoker do you have ?  If you can make room for a Turkey to sit on a throne (beer can or custom holder) , smoke Her that way , the Dark meat will get the hotter air first and be just about right when R/R . 

post #7 of 9
Thread Starter 

Thanks everyone for your suggestions,  probably going to smoke one for Christmas.  I can't waite. :grilling_smilie:

post #8 of 9

Everything I've read says not to stuff a smoked turkey. What is everyone's experience with stuffing?

post #9 of 9

You may want to give the Turkey Canon a try. I had great results with it this year.  http://www.smokingmeatforums.com/t/173377/turkey-canon

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