Why in some places (Old Smokes 101) should the Turkey be pulled out when the breast reaches 160 and in other places such as the cook book it says 165?
If I go to the 165 it would be "falling of the bone" right?
thanks guys/gals.
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165� is more likely to take it to dry.
A brined bird can handle the higher temp in the breast.
The cookbook is a nice source for recipes.
The forum might give you better working guidelines IMO.
A brined bird can handle the higher temp in the breast.
The cookbook is a nice source for recipes.
The forum might give you better working guidelines IMO.
165, in many cases is an attempt to reach a median between 160 for the breast and 175 or so for the dark meat.
My advice, which usually gets ignored, is to NOT do these things for the first time on major holidays for for big party first timers. You'll have lots of questions. That being said, give it a go and ask questions and we'll see if we can help.
My advice, which usually gets ignored, is to NOT do these things for the first time on major holidays for for big party first timers. You'll have lots of questions. That being said, give it a go and ask questions and we'll see if we can help.
I agree with Smokin. I don't like to put a lot of stress on the holiday! Try it out beforehand. If it turns out good, that's a feather in your hat. Keep notes. That's helping us a lot!
Peggy
Peggy
Well, I am just cooking for my wife, kids, and parents. It is not a major thing. We have a backup pre-smoked turkey that my wife got from work, just in case.