This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Need help with this turkey phenomena. (Pics)

  • Filter
  • Time
  • Show
Clear All
new posts

    Need help with this turkey phenomena. (Pics)

    So turkeys are so cheap I decided to get a couple to take off the bone for gumbos and jambalaya. I did one in the Big Easy Oil-Less Fryer that turned out great. Spatchcocked the other and smoked it. The guru probe hit 160Ëš in the breast so I went to thermapen probe it. I was getting different readings in different parts of the breast so I let it cook longer. When it got to 167Ëšon the guru probe I thermapen probed it again and was getting from 152Ëš-162Ëš. I didnt want to dry the breast out so I pulled it. It was done, juicy, no pink and the juices were clear, so I ask...why do I get different readings in the breast like that? I know its cuz of different thickness but what do you do...do you wait until the entire breast reads 160Ëšand risk drying it out? Puzzles me. Oh yeah I smoked some ribs too. Peace. Click image for larger version

Name:	IMG_0152.jpg
Views:	11
Size:	118.4 KB
ID:	33350
    Click image for larger version

Name:	1.jpg
Views:	12
Size:	98.6 KB
ID:	33351
    Click image for larger version

Name:	2.jpg
Views:	10
Size:	110.1 KB
ID:	33352
    Click image for larger version

Name:	3.jpg
Views:	13
Size:	138.5 KB
ID:	33353
    Attached Files

    I would calibrate both thermo's with a glass of ice water, stirred, not shaken.

    I tend to trust the Thermapen over my other ones.

    That is exactly what we are doing Thanksgiving. I found a 13 pound fresh turkey today. Thank goodness. I didn't want to fight a 17-22 pound bird.

    I'll smoke ribs on the offset since I want to run 325+ in the Pit Barrel.


      Yup. Calibrate all your probes together in an ice slurry, then calibrate them in boiling water (whatever that temp is for your elevation, 212 minus 2 degrees for every 1,000ft above sea level). Make notes of what they all say in each. Then you'll know which ones are off, and by how much on the low end and on the boiling end. then if you know one is off by, say 10 degrees, then you file that away for future cooks and you're good.


        Both probes are spot on in the same glass of ice water slurry.


          Originally posted by Cayenneman View Post
          ...but what do you do...do you wait until the entire breast reads 160Ëšand risk drying it out? Puzzles me. ...
          This is a bit of a judgment call. The answer is that you need all of the meat cooked to your minimum safe temp. The reality is that it's meat and doesn't cook uniformly. I like to make sure I'm comfortable whatever I'm cooking will get to a good final temp (throughout the meat) either while it's on the grill or while it's sitting at the table waiting for me to eat it. For example, I cook bone in chicken breasts to 160F. Sometimes when they are close to getting done I'll read a range of temps in the meat that go from 157F to 163F. At this point I feel it's safe to take off the grill because I know all of the meat will "rest up" to a final temp of 160F or higher by the time the meat has rested a couple of minutes off the grill and the heat averages out throughout the meat.


            There are plenty of folks who pull a turkey at 150f if they are going to let it sit a while. I prefer 160 but if I stab 155 some place I am not concerned. The legs are of course usually hotter.


              I've been seeing that more and more, too, fracmeister--recommended temps for turkey breast at 150 and thighs at 165. Chefs like Rick Bayliss and Kenji Lopez-Alt are recommending it for a moister bird.

              I've never done it, but the idea is supported by the concept that Meathead talks about--safe food is based both on temp and time.

              Apparently if the bird's breast stays at 150 for 3.8 or more minutes, the salmonella is dead and the meat is safe to eat. That said, there are the usual warnings about feeding food at these temperatures to children and the elderly.

              I'm going to stick with 160 for the breast/ 180 for the thighs, though.



                I pulled one at 150F but there was some meat just at the bone that looked underdone. I just tossed that little bit in a warm oven as it was less than 1/2 lb...the rest of the bird was perfect. Nonetheless for my pterodactyl (26 lb turkey) I am looking for 160 even though I am sure that will mean the exterior is a bit too dry. The cost of a giant bird perhaps



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review

                Compact Powerful Sear Machine For Your Next Tailgater

                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review