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Nothing special, just my almost done smoked turkey.

David Halcomb

Smoke Blower
SMF Premier Member
76
71
Joined Nov 12, 2017
Looks delicious.
What’s the final IT?
I went 162 deep inside, A turkey is a tough smoke, legs and outer areas were 170. All it took was forgetting about it for a few minutes extra while I cooked inside the house. The brine is so important, it was juicy regardless.
 

jcam222

Smoking Guru
OTBS Member
SMF Premier Member
6,075
5,959
Joined Jun 13, 2017
I went 162 deep inside, A turkey is a tough smoke, legs and outer areas were 170. All it took was forgetting about it for a few minutes extra while I cooked inside the house. The brine is so important, it was juicy regardless.
Spatchcocking helps even and speed up the cook. It’s also preferred that the leg and thigh are at a higher temp than the breast. Optimally finish temp on the breast (including temp rise while resting) is 165 while on the leg and thigh you want 175F, it can even handle a little higher on the leg and thigh. The dark meat is much more tender at that higher temp.
 
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