Smoked Whole Turkey Temp? - Page 2

Blanco Jimenez

Joined: Nov 15, 2005

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

4:01p, 12/20/17

I think mesquite and hickory would be way too harsh of a smoke.

1 edit

flashplayer

Joined: May 27, 2017

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to Sweet Kitten Feet • 6:50p, 12/20/17

Sweet Kitten Feet said:
Would hickory be too strong? I have hickory, oak, and mesquite. I think mesquite is way too strong for poultry.

I use hickory or oak but I dont go overboard with either. I use about half as much as I would if smoking say a pork butt.

Sweet Kitten Feet

Joined: Oct 20, 2007

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

6:47p, 12/22/17

Thanks, y'all! It came out great! A little heavy on the smoke and I'll use a milder wood next time, but tender, juicy, nice skin. Awesome!

AW 1880

Joined: Aug 4, 2003

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

9:42a, 12/24/17

I pulled the turkey out of the apple cider brine, put a light rub of salt and pepper, it's in the smoker at 275* (cherry wood), and I'm using my new maverick blue tooth thermometer.

Shooting for 160* temp on the breast.

1 edit