Where is the thigh?

Discussion in 'Poultry' started by smokinfam, Nov 21, 2007.

  1. smokinfam

    smokinfam Smoke Blower

    I am smoking a turkey right now. I know I need to place the thermometer in the thigh, but I am not sure where the thigh is located on the turkey. Could someone please give me directions on how to locate the thigh?
    thanks.
     
  2. payson

    payson Meat Mopper

    Picture a bone-in turkey breast. Now look at a full turkey. Picture the "leg quarters" that are absent on the breast but present on the other. The meaty portion that would attach to the breast is the thigh. It's the meaty portion the leg attaches to.
    Hope this helps! hard to put into words!
     
  3. rbrinton2373

    rbrinton2373 Fire Starter

    Its the thick meaty part the Leg (drumstick) attaches to
     
  4. flash

    flash Smoking Guru OTBS Member

    You should put it in the breast anyway. If you read off the thigh (dark meat) the white meat will come out dry. White meat cooks faster than dark meat, thus the BREAST DOWN idea.
     
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    In the picture below, the things on the left are his wings, the things on the right are the thigh and leg. picture the rounded part on top as the "knee". The thigh is in closer to the back of the body, "under" the knee joint..
    [​IMG]
     
  6. dejacks

    dejacks Fire Starter

    So does the thermo go in the breast or thigh?
     
  7. flagriller

    flagriller Smoking Fanatic OTBS Member

    Not sure about everyone else, but mines between my hip and knee[​IMG]
     
  8. richtee

    richtee Smoking Guru OTBS Member

    It was ALL I could do not to jump on this one ;{)

    I want restraint points! LOL
     
  9. flagriller

    flagriller Smoking Fanatic OTBS Member

    Beat ya to it![​IMG]
     
  10. geek with fire

    geek with fire Master of the Pit OTBS Member

    Well, as I am usually the geekiest one in the room, when I do a turkey in the oven, I put a thermo in both the breast and the thigh (I mean, they're like 10 bucks a piece as Lowes). If the breast starts to cook faster than the thigh.....and it always does, I fashion a tent that just covers the white meat.
     
  11. flash

    flash Smoking Guru OTBS Member

    The idea is breast meat cooks quicker, thus you put the breast down due to heat rising and being greater above the bird....which will be where the dark meat will be in this scenario. Breast meat 160º (USDA wants 165º), dark meat around 170º. If you shoot for dark meat temps your breast meat will usually be dry and no one wants a dry breast......big and juicy is best. [​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Interesting therory Flash! I've never heard of doing a bird on it's breast.

    I also check temps in the thigh and the breast.
     
  13. flash

    flash Smoking Guru OTBS Member

    Believe me Goddess, not my theory. Heard it from other places and have even seen it posted here too.
     
  14. this is the correct answer [​IMG]

    (I love geeks)
     
  15. I know there is an innuendo here somewhere....
     
  16. flash

    flash Smoking Guru OTBS Member

    [​IMG]
     

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