First Turkey temp question

Discussion in 'Poultry' started by bigj108, Nov 28, 2013.

  1. bigj108

    bigj108 Newbie

    Happy thanksgiving fellas!  I am new to the forum but not new to smoking, I haven't had a chance to introduce myself yet but wanted to see if I could grab some insight.  I am doing my first turkey, I have a Kenmore propane smoker, I used the slaughterhouse brine, using apple wood, bird is 16.5lbs.  I put her on this morning about 530 with hopes to eat around 330.  Everything is going great, bird looks fantastic, but just checked my temps just to see where I was and I have 157 in thighs and 154 in breast....this seems alittle high for still wanting to smoke it for 2 more hours, am I correct in that assumption, or am I looking good?  any insight would be much appreciated.
    Last edited: Nov 28, 2013
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    First off make sure you are using therms that you have tested and trust.  If that is the case and your bird is done a little early, wrap it in foil, and put it in a cooler stuffed with towels and it will stay safe and warm for a few hours.

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