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I know...another Turkey temp question?

post #1 of 8
Thread Starter 
Just curious...I have one probe in the breast reading 165 and one in the thigh reading 128. I did one the other day and had the same swing in temp. It seems like the breast was like 208 before the thigh finally hit 165. It was still good, but maybe a tad bit on the dry side. I even switched the units this time to make sure (one that was in the breast, i put in the thigh this time and vice versa). Is this swing normal? BTW New SNP from craigslist I LOVE! I am back to smelling good ole' lump run wide open, she is churning at 358F right now!
post #2 of 8


I have always used the breast and it has been fine.

Not sure why it would be so diff????
post #3 of 8
Just saw on TV that some cook said to stick the Therm in the thigh!! Blew me away but it was inserted in the thigh between the thigh and the breast and do not touch bone... reading 165*...

Again, this was the first time I ever saw this.
post #4 of 8
When the breast hits 165 I cut off the thighs and leave them on the smoker for an extra 10-15 minutes.
post #5 of 8
Alright, there's a good tip
post #6 of 8
I've always temp'd at the thigh. On an average turkey when they hit 175 it's done and no holes in the breast to lose moisture from.
post #7 of 8
Thread Starter 
Thanks for the replies. I am a little nervous...this is the first time that I have smoked a turkey for our family get together. It finished way sooner than I thought, but I broke in my new (used) SnP right! Its resting in the oven now and the thigh is reading 173. I just hope that I didn't dry it out. I'll let you know how it goes!
post #8 of 8
It sounds like you'll be just fine with that temp as long as he oven isn't on or nothing like that. right and don't forget the Qview
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