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Turkey Cooking Temps.

FM Former Member
I did a turkey on my new FEC 100 last weekend and it went well. I used a 12lb bird, brined, covered in cheese cloth, 275 degs. took 4 1/4 hrs, removed from smoker because breast was at 172 deg. The leg and thighs were only at 158 deg. so I cut them off and finished in oven. The breast was moist and tender but the meat was too red looking. My question is if I started at 250 deg. for the first hr. and increased 25 deg. every hr. to a max of 325 deg. would that reduce the redness of the meat? I am not concerned how long it takes to cook.
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FM Former Member
quote:
Originally posted by KJensen:
... The breast was moist and tender but the meat was too red looking. My question is if I started at 250 deg. for the first hr. and increased 25 deg. every hr. to a max of 325 deg. would that reduce the redness of the meat? I am not concerned how long it takes to cook.


Too red? Do you actually mean pink, as in pink smoke ring?

Did you use any tenderquick in a brine?

If not, and it's just because people are asking about it, explain it's smoked meats.

If you want to reduce the SR, you actually need to cook it on a higher temp, not a lower temp so it won't sit in the smoke as long. You can also change the wood.
FM Former Member
It was the meat closer to the bone that was redish and also the smoke ring was pink. I did use tenderquick in the brine and used hickory pellets. After smoking 5 turkeys, what worked best for me was to smoke the breast only, brined with a small amount of tenderquick, smoke at 275 deg., cheese cloth, using sugar maple pellets. The meat was very moist, texture and appearance was very nice.

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