Where to put the meat thermometer when smoking a turkey

Discussion in 'Meat Selection and Processing' started by jim dandy, Nov 27, 2014.

  1. jim dandy

    jim dandy Newbie

    I have been told to put the meat thermometer in the breast and also in the thigh...............any thoughts?

    I'm smoking a 13 lb turkey on a Bradley smoker at the moment.

    Any help would be greatly appreciated.

    Cheers and Happy Thanksgiving!
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    165° in the breast, and 175° in the thigh. 
     
  3. jim dandy

    jim dandy Newbie

    Thank You Sir!
     
  4. That's too high for my taste. I shoot for 150F in the breast and 165F in the thigh.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    mneeley gave the "safe IT" temps ! I'd be hesitant to go below the recommended IT... Do you cure before smoking ? If so, maybe that makes a difference !
     
  6. Nope. No curing, no brining. The target temps I stated above are what I take the protein off the pit/out of the oven at. Carryover cooking raises it another 4-5F before eating. I've been targeting these temps for poultry for 20 years. Never got anyone sick yet. I can almost determine poultry breast/thigh temp by touch now.
     
    pittocarrillo likes this.
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ok, well if that works for ya..... Then rock on ! :beercheer:

    However, I'll stick with the IT given my mneeley..... No offense, we can agree to disagree.... No harm done !
     
    Last edited: Nov 28, 2014
    remmy700p likes this.

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