- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What internal temp did you pull your smoked turkey?
Posted on 11/24/23 at 2:06 pm
Posted on 11/24/23 at 2:06 pm
I pulled mine at 160° in the breast with a 20 minute rest and think I could have gone a little lower.
This post was edited on 11/24/23 at 3:26 pm
12
Posted on 11/24/23 at 2:12 pm to LSUlefty
I pull mine at 148 to 150. Then I let rest for 30 minutes before carving, or wrapping and placing in a cooler.
Posted on 11/24/23 at 2:18 pm to LSUlefty
Once it’s between 150-155 in the breast I wrap for 30 mins
Posted on 11/24/23 at 3:23 pm to LSUlefty
pulled at 150 on the breast, 175 on the thighs
Posted on 11/24/23 at 3:26 pm to cgrand
I knew 165° was too high.
Posted on 11/24/23 at 4:27 pm to LSUlefty
Dry as a bone.
Posted on 11/24/23 at 4:46 pm to LSUlefty
I generally pull mine around 150-155
Posted on 11/24/23 at 6:01 pm to LSUlefty
Yesterday I pulled at 150 in breast. Thought was at 169. Everyone said it was the best ever. 36 hour brine. Cooked approx 2 hours in the pit boss at 325. I spatch cocked the bird.
Posted on 11/24/23 at 9:47 pm to LSUlefty
Smoked boneless breasts. Wrapped with butter and pulled at 152. Rose to 157.
Posted on 11/24/23 at 9:57 pm to LSUlefty
160 rested for 15. it was delicious.
Posted on 11/25/23 at 12:19 am to Professor Dawghair
Pull between 155-160, rest for 30 minutes, enjoy!
Smoke at 275-300, approx. 3-3.5 hours on 13-14 lb. bird
Baste/drizzle when skin starts to firm up with melted butter around 2 hour mark
Regular whole turkey see above timings, or if Spatchcock, will cook faster
Smoke at 275-300, approx. 3-3.5 hours on 13-14 lb. bird
Baste/drizzle when skin starts to firm up with melted butter around 2 hour mark
Regular whole turkey see above timings, or if Spatchcock, will cook faster
Posted on 11/25/23 at 5:49 am to LSUlefty
150-155 in the breast
Posted on 11/25/23 at 8:50 am to LSUlefty
Pull at 150 at the most
Posted on 11/25/23 at 9:33 pm to LSUlefty
I pull mine in the high 150s for both breast and thighs. Smoke at around 240 or lower as needed to let thighs catch up to breast.
Posted on 11/25/23 at 9:56 pm to LSUlefty
I pull at 150 degrees after 4 minutes at that temp. Then boat foil rest.
This post was edited on 11/25/23 at 9:58 pm
Posted on 11/25/23 at 10:20 pm to RockyMtnTigerWDE
Whenever I spatchcock the bird, I no longer have the problem of having 165 degree thighs and 138 degree breasts, where my thighs/drumsticks are overdone by the time my breasts come up to temp.
My breasts were 155ish and my thighs were 165ish when pulled. Damn near perfect.
My breasts were 155ish and my thighs were 165ish when pulled. Damn near perfect.
Posted on 11/26/23 at 8:14 am to LSUlefty
I smoke mine cut into parts so wings, thighs quarters and the breast get pulled at different times. Best turkey I have ever had.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News