So I have a turkey to smoke tonight, 12lb bird. I am spattlecocking it, and going to smoke at 225 on my treager.
I heard that check the thigh for temp and when hits 160 pull it and let rest. I suppose I should check a breast also to make sure its at 160.
Where do you guys check temps and what temp do you use?
I heard that check the thigh for temp and when hits 160 pull it and let rest. I suppose I should check a breast also to make sure its at 160.
Where do you guys check temps and what temp do you use?