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Best Turkey cook egg temp

ninnymugs
ninnymugs Posts: 87
in EggHead Forum
smoking a turkey. What is best egg temp to cook at?  Should I take off at internal temp of 160?

Thanks!
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Comments

  • 1911Man
    1911Man Posts: 366
    I've been cooking the turkey (whole or whole breast sections) at 300-325. Pulling when the thickest part of the breast hits 165. I'm not sure if I would trust it to carry over to the right temp if I pulled it at 160.
    For the record, using the remote thermometer (in the right spot) has yielded perfectly cooked, and very juicy, turkey since I started this method. My first couple in the BGE were at around 225-250F (cook temp) and they just took a LOT longer to be done. Didn't give me anything better on my plate, which is another reason I did the change.
    Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.
    Living free in the 603 (Pelham).
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  • lousubcap
    lousubcap Posts: 36,800
    At the risk of the obvious- @ninnymugs your 160*F is measured where??  Said another way, 155*F in the breasts with somewhere north of 175-180 in the thighs are my target finish temps.  Legs to the back and enjoy the cook.
    Cook temp -I would run in the mid 300's *F on the calibrated dome.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mickey
    Mickey Posts: 19,768
    edited November 2018
    Can't remember where i got this:
    DIFFERENT PULL AND DONENESS TEMPERATURES
    * White Meat Pull the white meat at 157°F (69°C), so it will come to a final resting temperature of at least 165°F (74°C).
    * Dark Meat The higher temperature range of 175-180°F (79-82°C) allows the connective tissues to dissolve, and turn the tough meat into tender and silky meat. The legs and thighs are smaller than the breasts, and will not experience as much carryover cooking (food retains heat and continues to cook even after being removed from the source of heat). Temperatures 5-10°F (2-5°C) above 175°F (79°C) will not harm the dark meat.

    I cook at 400/425. 
    Rest both 10 mins.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • unoriginalusername
    unoriginalusername Posts: 1,146
    I like 325 for coooking.  Good smoke, and enough heat to render the skin 
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