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whole chickens and turkeys

post #1 of 7
Thread Starter 

I've always wondered how am I suppose to get the breast to 165 and get the thigh at 175 at the same time. seems if I take the thigh to 175, the breast always is too and ends up dry. 

post #2 of 7
If you smoke them whole, that can be the problem.. You can spatchcock the birds, separate the thigh section / breast section and take independent temps..
When cooking meats that prefer different temps, if that is your goal, improvise... That's the best advice I can give you....
post #3 of 7
I always spatchcock my birds, but I don't separate the thighs and legs. I put a probe in both the breast and thigh, and miraculously when the breast hits 160 the thigh is ALWASY at 175!
post #4 of 7
Quote:
Originally Posted by FloridaSteve View Post

I always spatchcock my birds, but I don't separate the thighs and legs. I put a probe in both the breast and thigh, and miraculously when the breast hits 160 the thigh is ALWASY at 175!

Yep. I don't really seem to have a problem getting them to different temps. The breast is typically larger so the thigh should cook a little faster. 

post #5 of 7
Yes , Dave has it down , Spatch and Split . However , I enjoy BC Chicken and get good results (as far as IT goes ) .

I , too say , improvise , and enjoy .
post #6 of 7

I started following this technique a few years ago... http://www.knowwhey.com/2010/11/thanksgiving-divide-and-conquer.html

 

Spatchcock works and Don't Truss whole birds. The splayed open legs lets more heat to the thighs...JJ

post #7 of 7
Earl...... I do that with turkey....... all the odds and ends pieces you see are strictly for the cook.....

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