Thermometer Probe Placement (Turkey)

Started by renvette, November 24, 2008, 01:57:37 PM

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renvette

Should I place the thermometer probe in the breast or thigh of a turkey?

Habanero Smoker

When cooking whole poultry the best area is placing it in the thickest part of the thigh. It is done when the temperature hits 165°F. Because of carry over (temperature will continue to rise at rest), you should take it out of the smoker when it hits 160°F - 162°F.



     I
         don't
                   inhale.
  ::)

renvette


Smoking Duck

Quote from: renvette on November 24, 2008, 02:09:29 PM
Thanks.  Any tips on the skin?

Leave it on.
















OK, I was joking.  I place a butter-saoked cheesecloth over the bird when smoking and then a quick hit in the stove to crisp it up a bit.

SD

Steeler....she's a keeper!

Who doesn't love lab puppies?


Click here for my blog: La Cosa Smokestra

Habanero Smoker

The most important thing is to keep the vent 3/4 - fully open to allow moisture to escape. For skin many of use take the bird out of the smoker early, and finish in a high oven. If you finish in a high oven the carry over will be higher. Before apply your seasoning/rug, rub it down with butter or olive oil and lightly sprinkle on some corn starch - a very light dusting will do, and finish in the oven.



     I
         don't
                   inhale.
  ::)


renvette

Any advice on which rack to place turkey on?

Habanero Smoker

I would center it the best you can, and avoid the lower rack if possible. Also you may want to rotate the rack front to back every 2 hours or so, it will cook more evenly.



     I
         don't
                   inhale.
  ::)