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What to do when the legs are done long before breast meat?

post #1 of 3
Thread Starter 

When I've smoked turkeys in the past I typically put a thermometer in the breast and pull the turkey when it hits 160. 

 

(Traeger -- 2.5 hrs smoke with pecan, raised to 325, now 1.5 hrs into the "cook" stage.)

 

Today, I also probed a leg.  So...the leg is @170 and the breast is 120.  Perhaps this always happens and I never knew it before.  Sure, dark meat can take higher temps before drying out but at this pace it'll be >200 by the time the breast is done.  Thoughts?

post #2 of 3

You can wrap them in foil but generally your temps there will be higher than in the breast.

post #3 of 3

It's not uncommon .   Id take the breast temp to 165 as a safety guideline. 

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