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turkey time?

post #1 of 22
Thread Starter 
I am starting to second guess myself. I am currently brining my bird and was triing to remember how long it will take to smoke. I am guessing it will take 30 min per pound at 250 but am not sure if this is correct. Please let me know what you think. Thanks for any and all posts.
post #2 of 22
At 250, it will be closer to 45 minutes a pound.
post #3 of 22
My 17 lb with backbone removed took 7 hrs for the breast to hit 165. Pulled the thighs off and left them on for another 10 minutes. UDS ran from 230-250. Hope this helps.
post #4 of 22
Thread Starter 
Thanks, does help alot. Still not sure why everybody wants to cook their birds to 165, just because the government says. all bacteria is killed off at 145 so after that is all overkill.
post #5 of 22
Blood in the joints is a big turn off to my meal.
post #6 of 22
Thread Starter 
So, you actually eat joints? I would much rather have nice and juicey meat then worry about what the joints look like
post #7 of 22
I don't think the government says 165 for no reason. I find I can smoke to 165-170 and still have a nice juicy bird
post #8 of 22
Im not sure what your doing to your birds but when I brine and take to 165 my birds are very juicy. And the reason for 165 this is the temp that bacteria is killed off. 140 it stops breeding but is still alive. So if you want to have a nice bird that is juicy with no bacteria then go to 165.
post #9 of 22
trolls on pre-turkey day.Knock yourself out champ!!!!
post #10 of 22
Thread Starter 
That is news to me and perhaps the rest of the culinary world. If bacteria is killed off at 165 why is the national regulation for holding hot food 145? and the danger zone considered 40 to 140? Not triing to raise an uproar but we have these discussions constantly in culinary school and nobody has a legite argument.
post #11 of 22
Just because 145 degree is a temp.Does that mean the food is cooked to your customers pleasure.In other words you like to cook to a temp not texture etc..in your slice of heaven....Were talking turkey not filet.........
post #12 of 22
You hold the food at 145 so it doesnt drop below 140 and start to grow bacteria. Below 165 is not recommended. You may do it and you can but until the USDA and FDA change what they say this is what we will recommend. All of this information is available on line. Being that your in culinary school I would figure that you have this information available.
post #13 of 22
I acknowledge they raised temps-USDA-after the scares with contaminated meat 10 plus years ago(jack in the box)....Higher end restaurants cannot produce rare beef-even poultry with the new standards,but these things are not acceptable for a regular forum.....Safety first here...

You are talking about before they raised everything 10 degrees internal...not long ago.....

I would guarantee alot of folk who smoke meat on this site hunt it and kill it,so we play it safe......
post #14 of 22
Nobody in your culinary school class knows how long it will take to cook a turkey ?? So you came here to find out??

Fine, cook yours to 145° and chow down. Just don't tell other people here to do it.

And say Hi to your toilet for me on Friday. biggrin.gif

post #15 of 22
Chicken under 165 tastes raw to me. I don't like it myself whether it's safe or not. I don't like anything that tastes like it smelled when I put it in to smoke. What culinary school are you going to that debates food safety? Are you guys actually goin to school to cook for other people and debating government guidelines for safe preparation of food?
post #16 of 22
I'd like to now what culinary school he is going toicon_eek.gif
post #17 of 22

Smoking Turkey BREASTS

Hey, Guys, not to jump in the middle, but I am in a tight. I am smoking turkey breasts tonight for the in-laws tomorrow. My three about five-pound breasts are ready to come out of the brine and go into the smoker.

Problem is . . . The recipes I got from Jeff, both rub and sauce, are in my last computer and did not come forward as I thought. I bought them some years ago, and when I realized they were gone, I emailed Jeff about it, but too late for him to get back to me with copies.

SO, what do I do now? How hot do I keep the smoker? What temp should they reach? And WHAT should I put on them to smoke?

I have a jar of pork rub I made from Jeff's recipes. Is it the same for turkey? I can't remember. And if those questions are answered, and I'd really appreciate some help, about how long will they need in the smoker?

Sorry to be so late with this, but . . . well, no excuse, Sir! Please lead me out of this jam. Please?

post #18 of 22
Try this link


The rub you have will work
post #19 of 22
I Threw some sage into Jeff's rub for my bird to poultry it up. I think it tasted good @ 165
post #20 of 22
Thread Starter 

If the government is right!

I am sorry but I was under the impression that we should always judge what our government does whether it be war, taxes and yes even the regulation of food temps. For some people to criticize the culinary school I go to because of their own ignorance I find hilarious. For you are the people that are single handedly destroying this great nation. Because George W. Bush told you to jump off a cliff....... I bet you probably would. I am sorry to all post members offended but I really thought this was more of a place to discuss cooking not government regulation. If at any point any body would like to have a nice discussion on the culinary world I am open to it, but if everybody wants to sit back and respond by saying "but the government says" they can seriously fck off! This is a free world and I beg of somebody here to prove me wrong
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