I'm smoking a whole turkey and I realized I have no idea where to put my thermometer probe. I'm assuming the breast but where?
The thickest part of the breast. Remember to post a Qview.I'm smoking a whole turkey and I realized I have no idea where to put my thermometer probe. I'm assuming the breast but where?
I have done a 22 LB in just over 4 hours. Check the thigh and if it is 170° and the breast is 165° you are done. Have you checked your smoker temp against a known thermometer? Also have you checked your thermometer?Ok now I'm worried about smoking times. I have a 15 pound turkey and I put it in at 8 am. It's now 2 pm and it says it's done. Six hours seems way to low for that big of a bird. My temps are holding steady at 225.
Il post pics when it's done and I have checked my thermometer and its spot on. The smoker was off by a bit but with my probe I have it sitting where it needs to be. I have the probe in the thigh and I its been at 165 for almost an hour now. It doesn't seem to be wanting to go up.
cook things by internal temps, not by what someone else says. i usually cook to at least 10 more than what the internal temp recommends.
dannylang
dave i did not mean to offend you, i cook only to internal temps given by the fda, then your cooking temps will determine the length of cooking time. i am sorry if i offended you.
dannylang
Why?i usually cook to at least 10 more than what the internal temp recommends.
dannylang
Like Dave said, the times on this chart are the time that the meat is at that temp, not how long they are cooked for.Look up pasteurization...... it's where the bacteria is killed and no longer harmful to humans... In this case, salmonella..... poultry cooked to 140 deg. F and held at that temp for 35 minutes is safe to eat.....
10 more degrees? If you have a calibrated thermo and are abiding by good food safety practices than that is not necessary and could result in over cooking something.
cook things by internal temps, not by what someone else says. i usually cook to at least 10 more than what the internal temp recommends.
dannylang