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What temperature to cook my turkey at?
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Club Member
- Mar 2020
- 2887
- Near Chicago, IL
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Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
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
- 7683
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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
- 6770
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
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
- 2887
- Near Chicago, IL
-
Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
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
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