Mes Turkey, Time, Temp., Tips

Discussion in 'Poultry' started by smokeymofo, Mar 8, 2009.

  1. smokeymofo

    smokeymofo Newbie

    Hi all, I have a 8.66 lb turkey breast(basically a legless bird). This will be my 2nd turkey attempt. Does 275 for about 4 hours sound right? Internal temp of 170? My last attempt was o.k. I used a full tray of wood and it was too smokey. Maybe it's all in my head but it seems when I use water in the pan, the smoke flavor caca. I usually put all the wood in right at the beginning, is that right or should I try to spread it out over the course of the cook. Any tips of comments are greatly welcome here. Unless I hear something to the contrary I think today's bird will be done with no water in the pan. TIA
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You should use the water pan to keep the temps stable and also add wood as needed, both are your choice though. I have done several 1/2 breasts and wasn't that impressed. I prefer chicken, but that is a choice also.

    Whatever you decide good luck.
  3. illini

    illini Smoking Fanatic OTBS Member

    Cook until internal temp is 170-177.
    Set your smoker to 275.
    Put in just a small amount of wood every 30-40 minutes. Just use 3-5 chips or a small chunk about the size of a large marshmallow. This will provide for a small amount of smoke coming out of the top vent which should be wide open.

    With Turkey or chicken I don't use water in the pan as there is plenty released by the bird.

    Works for me
  4. fishawn

    fishawn Smoking Fanatic

    I also do not use water in the pan, but that is your choice. I use just a little Hickory and cook @ 275* as Illini said. You may have to use your oven or BBQ with higher temps to finish, if you want crisp skin. I personally take the skin off. Good luck, show us some pics!
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    All good advice given. Don't forget to take some Qview.
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Ive seen where some folks put the wood chips in a foil pouch and punch a few small holes in it... Just an idea.......
  7. smokeymofo

    smokeymofo Newbie

    Thanks for the tips, It's on right now . I'm going to try this one with no water. I will likely finish her off in the oven, just because its cold and windy,I like a crisper crust, and I can keep an eye on the thermometer. (don't want to over cook it).
  8. voldaddy

    voldaddy Meat Mopper

    How did this turn out Smokey? Pics?
  9. smokeymofo

    smokeymofo Newbie

    I don't know if it was pic worthy, but it was great. Could have thrown a little more smoke at it. As far as posting pics, is there a gallery to upload pisc here? or do I need to do like a photobucket acct. thing??

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