I am following meatheads guide for smoking a Turkey. It says to smoke it at 325, I am using a pellet smoker that has temperatures at 300 and 350. Which temperature should I cook it at?
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What temperature to cook my turkey at?
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Club Member
- Mar 2020
- 4833
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I’d assume your pellet smoker varies up to 10-15 degrees around the set point so I’d go at 300 versus risking too high temps.
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Club Member
- Sep 2015
- 8323
- Colorado
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to fiddle with a more capable cooker)
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I'd strongly recommend 350F if you're looking for properly cooked skin on your bird. Lot's of folks around the Pit like to go even higher with poultry ... like 400F. Personally, I always shoot for 350.
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Charter Member
- Dec 2014
- 7913
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I smoke it at 225 until it. Reaches an internal temp of 140. Then I up the temp to 325 until the breast is 160 and the thigh. 175.Last edited by LA Pork Butt; November 25, 2021, 02:17 PM.
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No pellet cooker here, but cooked 73 turkeys Thanksgivin of 2019, afore th Strange Days...
Offset cooker.
Given yer situation, I would:
Go with 350°, watch it close, when it gits close to done.
Best of luck, an Happy Thanksgivin to yer self, ann alla yall, thereabouts!Last edited by Mr. Bones; November 25, 2021, 12:41 PM.
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-
Club Member
- Mar 2020
- 4833
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
If you really want to get turkey skin crispy, i favor this recipe to make chips.
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