Turkey and sausage?

Discussion in 'General Discussion' started by cybball, Sep 9, 2014.

  1. cybball

    cybball Fire Starter

    Planning to smoke a batch of andouille tomorrow and also a wild turkey breast. I plan on low and slow for the sausage. Will slow temp increases from 130 to 175 be ok for the turkey? Didn't know if the turkey should be hotter for a shorter time? Any thoughts on how to tackle? Thanks!
  2. dtj16

    dtj16 Smoke Blower

    Don't quote me here burns think hotter the better, if it's like chicken, it will help crisp the skin. My experience w/ chkn is low temp makes the skin tough and chewy.
  3. yardbird

    yardbird Meat Mopper

    I've done poultry as high as 400 in the smoker. :) Ok, not small pieces, but a 14 pound bird. Internal temp is reached properly, you still get that nice smoky flavor, and the skin is much better when cooked hot. 

    Smaller stuff like a 5 pound roasting chicken or thighs or leg quarters, I would never run that hot. But those I can cook easily at 350 to 375. It's nice because they get done fast and still taste awesome.

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