Tough turkey

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cole5000

Smoke Blower
Original poster
Mar 23, 2013
87
11
Saskatoon saskatchewan
I brined a turkey for 2 days then smoked it at 220 for 4 hours. I pulled the turkey out when the breast temp was 165. It was really juicy but really tough. What did I do wrong? Was it just a bad bird or something I did? Any help is appreciated thanks
 
I brined a turkey for 2 days then smoked it at 220 for 4 hours. I pulled the turkey out when the breast temp was 165. It was really juicy but really tough. What did I do wrong? Was it just a bad bird or something I did? Any help is appreciated thanks

It's called "luck of th draw". Every now and then you get one that sucks.
 
Sounds like you did everything right.

Although I pull my turkeys out when the breast hits 157.

With a short rest on the counter the temp will continue to climb up to 165.

Al
 
Ok glad to know it wasn't me haha. I've done about 6 turkeys like this and the first 4 were fantastic but the last two have been tough.
 
Yes....sounds like you got a tough turkey! Too bad 
icon_cry.gif
 
Sometimes you get a tough bird for sure.  But all is not lost if it happens again.

Cut the critter up and drop it into a big pot of water to make turkey and dumplings!
 
I made soup out of the last one boiled it with the bones for a stock then simmered with the veggies and seasonings. The total boil was was around 3-4 hours and the meat was still tough... haha that bird did not want to die!
 
I've noticed tougher turkeys and chickens since the great poultry crisis of 2015 when so many birds had to be killed due to avian bird flu.  Could just be a coincidence, or a change in suppliers, but my wife has noticed it too.  Interesting.
 
I choose turkeys less then 14 lbs, and have been having good results.  I fry some and smoke some, and they have been awesome!  

Mike
 
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