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Message
Question- in process of smoking whiole turkey
Posted on 12/24/14 at 1:45 pm
Posted on 12/24/14 at 1:45 pm
Hey guys I put my whole turkey in my electric smoker at 9 this morning and I have a meat thermometer in the largest portion of the thigh
It's going on 5 hours at 240 and the internal temp is only 90. It's supposed to go till 165 and everything I've read says 30 minute a lb. It's a 12 lb bird.
This sound right? It's cold as shite and windy but it's been a constant 240 in the smoker.
It's going on 5 hours at 240 and the internal temp is only 90. It's supposed to go till 165 and everything I've read says 30 minute a lb. It's a 12 lb bird.
This sound right? It's cold as shite and windy but it's been a constant 240 in the smoker.
2
Posted on 12/24/14 at 1:52 pm to dallastiger55
I usually cook mine at 275 - 300. No need to cook so slow.
Posted on 12/24/14 at 1:53 pm to mtcheral
Good call. Just raised to 275. Thanks
I'll post back in an hour
I'll post back in an hour
Posted on 12/24/14 at 2:00 pm to dallastiger55
Yeah, you always want to smoke a turkey at a higher temp. Usually around 275 or higher. Did another one for Thanksgiving and it was done in about 5 hours. Once it hit temp, pulled and let sit on counter, unwrapped. Then after an hour put foil around it lightly, and it was still hot when we ate.
Posted on 12/24/14 at 2:16 pm to Kingwood Tiger
ok thanks, also im serving this for lunch tomorrow so what should I do when I take it out of the smoker?
wrap it up? when should I put it in the fridge and how would you reheat it tomorrow?
wrap it up? when should I put it in the fridge and how would you reheat it tomorrow?
Posted on 12/24/14 at 2:36 pm to dallastiger55
What the rest said. Cook it higher so the skin crisps up
Posted on 12/24/14 at 8:55 pm to steakbombLSU
You can always finish it in the oven to get the crisp skin, it will likely crack but that is no big deal.
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