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Started By
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What temp do you smoke your turkey?
Posted on 11/27/19 at 10:46 am
Posted on 11/27/19 at 10:46 am
Did a test run a few weeks back at 275 and It came out good, but just wanted some feedback
4
Posted on 11/27/19 at 10:49 am to Glock17
If you have a light coat of oil on it, 285 to 300 is your magic number.
It will make the skin snap.
It will make the skin snap.
Posted on 11/27/19 at 10:51 am to Glock17
I keep it anywhere from 300-350 roughly.
Poultry isn't picky.
Poultry isn't picky.
This post was edited on 11/27/19 at 10:56 am
Posted on 11/27/19 at 10:54 am to Glock17
350-375
Posted on 11/27/19 at 2:39 pm to KosmoCramer
I think my electric smoker tops out at 275 so I guess I’ll roll with that
Posted on 11/27/19 at 3:32 pm to Glock17
The skin may not crisp as much as you would like, but it will be delish. Meathead on Amazingribs.com gives a good gravy recipe also.
Posted on 11/27/19 at 4:02 pm to Glock17
My usual plan, and what I'll do tomorrow, is to put the bird in my WSM and run it with all the vents open at full blast. No water in the pan.
Cooks at around 350-375.
Cooks at around 350-375.
Posted on 11/27/19 at 4:13 pm to Centinel
quote:
My usual plan, and what I'll do tomorrow, is to put the bird in my WSM and run it with all the vents open at full blast. No water in the pan.
Cooks at around 350-375.
My plan as well.
Doing two 7 pound never frozen breasts this year. Should be great (for Turkey).
Posted on 11/27/19 at 5:02 pm to KosmoCramer
quote:
Doing two 7 pound never frozen breasts this year. Should be great (for Turkey).
You brine em to prevent them from drying out?
Posted on 11/27/19 at 5:17 pm to Chucktown_Badger
quote:
You brine em to prevent them from drying out?
Dry brining as we speak
Posted on 11/28/19 at 2:00 am to KosmoCramer
quote:
Dry brining as we speak
This is my preferred brining method as well.I've tried both and dry brining has always turned out better.
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