- Joined Sep 19, 2016
I smoked my first Turkey today. I used a MES30 at 275 degrees. The 12lb bird was in for right about 4 hours until the breast read 165 degrees via the built in thermometer. I double checked with a char broil thermometer which read 167 degrees. I also checked the thigh which read 167 degrees as well. I then pulled it and rested it under foil for about an hour. When I cut the breast it looked great, but when cutting the thighs red fluid ran out of the meat. Was this an error in temp or would it have probably been safe? I stuck the thighs in the oven to be safe. Thanks for the input!