Turkey Temp Help

Unknown

I am smoking a turkey this weekend,something I haven't done since last January. Anyway,I remember last time I let the internal temp go up to 175? The bird seemed a little dry. I think I remember someone saying to pull the bird at 150 internal temp. I am going to brine overnight It will be a 15 LB bird. Anyone have suggestions? What temp to pull the bird? Thanks

Grill With Bill

Kbsax,[p]Try cooking the turkey on a vertical roasting stand. Place the bird on the stand with the legs up and the breast down. This allows the juices to flow down from the dark meat to the white meat. [p]Bill

Jethro

Kbsax,[p]Shoot for 160 to 165.[p]Jethro

Unknown

Kbsax,
Dark meat may be bloody if you don't take it to 180º
but you want the breast off at 160º, brinning helps a lot or you can inject.
Jim

BobbyG

Kbsax,
Thanks for the great question. I was getting ready to hit the archives from November and took a chance that someone else was doing a turkey in September. My bird has been on for two hours now, probably another 1.5hrs to 165*(from the posts).I too have not done one since last winter and was wondering what temp I pulled at and could not find my note in my BGE note book. I hope your bird turns out great....[p]see ya , BobbyG