Turkey in Amerique

I smoked a 12 lb. Butterball turkey in my Amerique.  I've smoked several turkeys over the years but this was the first time using the Amerique.  I put it in at 275 degrees.  The breast temp reached 165 degrees at about the 3 1/2 hour point.  It took a couple of hours until the thigh temp got to 175 degrees.  Flavor was good but the breast meat was a little on the dry side.  Is there a trick to getting the thigh meat to cook faster?

Thanks, Jim

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