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Help! Turkey already brown

Discussion in 'Poultry' started by bgcorn, Nov 25, 2010.

  1. I started my smoker this morning at 240* I have a 13 lb turkey it is already brown at 3 hours and still have about 31/2 hours left to go. What do I need to do to keep the the skin from burning and drying out?
  2. dave54

    dave54 Smoking Fanatic

    What's the internal temp?
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    You need to check the internal temp. I had 9 of them going last weekend running at 250 and they were done at the 4 hour mark. 
  4. Yes it is on a 30 MES. havent checked internal temp yet
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Check the temp and we can see where you are at. After all time is a handy tool to get a rough estimate on how long it will take to cook but in the end the internal temp is all that matters. 
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Agreed, you need to know the temp.  You want the breast to be 165 and thigh 180. Time means nothing, it is all about the temp
  7. Internal temp is 160* do I ned to pull it and foil it now or leave it in a little bit?
  8. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    I think I would pull it and cover, then put it in a warm oven to hold safe temps or a cooler. I'm not sure how well the cooler will work on a big bird since its not wrapped up and there's alot of air space.

    Sounds like you won't be stressing over the bird being done or not.
  9. dave54

    dave54 Smoking Fanatic

    I'm with Tom
  11. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm with everyone here and say it the internal temp that matters. Next time you might want to not use as much sugar in your rub. After all sugar burns easily.
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    Since oven space can be a prized commodity on Thanksgiving day you might want to foil it really good and put it in a cooler with towels. That is if you have a big enough cooler to fit the bird. If not the oven would be the best place for your bird. 
  13. billy48

    billy48 Smoke Blower

    I put my 11 lb bird on at 6:30 am and at 11:10 it's done . iternal was at 170 took it off and wrapped it in foil . cant wait to taste it. first time smoking turkey.color is slightly darker than expected.will post some pics.later.
  14. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    165 internal temp for poultry minimum.   Pull at that and cover and rest.
  15. flash

    flash Smoking Guru OTBS Member

    Well 165 at breast is minimum, but where did you read from? Thigh is more like 170 to 175, plus you must remember breast meat gets done well before thigh meat does. You may have a done breast, but the rest of the bird needs more time.
  16. It turned out perfect!!!! foiled it and wrapped in a towel put into the cooler a couple hours it was perfect. Thanks again for all the help!
  17. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Glad to hear it all worked out.

    The wife yelled for me about 2 1/2 hours before we were planning to eat, her breast was at 190 Yikes!!! and the legs were at 180. I had to take a trip to the storage room and dig out my hotbox. Barley squeezed that sucker in there but it fit and stayed toasty warm.
  18. I'm new to this smokin' Turkey thang.

    How do you get the thigh to 180 and keep the breast at 165?
  19. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    I'm no pro at this, but I think taking the IT of the legs to 180 is more a matter of personal preference than it is a safety issue.  

    I mean, if 165 will kill off the bacteria in the white meat to make it safe, why does the bacteria in the dark meat need to go to 180 before it dies?

    Someone please correct me if I'm wrong about this.