What to do when the legs are done long before breast meat?

Discussion in 'Poultry' started by lj charlton, Nov 26, 2015.

  1. When I've smoked turkeys in the past I typically put a thermometer in the breast and pull the turkey when it hits 160. 

    (Traeger -- 2.5 hrs smoke with pecan, raised to 325, now 1.5 hrs into the "cook" stage.)

    Today, I also probed a leg.  So...the leg is @170 and the breast is 120.  Perhaps this always happens and I never knew it before.  Sure, dark meat can take higher temps before drying out but at this pace it'll be >200 by the time the breast is done.  Thoughts?
     
  2. You can wrap them in foil but generally your temps there will be higher than in the breast.
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It's not uncommon .   Id take the breast temp to 165 as a safety guideline. 
     

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