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Internal Temp on a turkey????
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PackerBacker Offline
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Post: #1
Internal Temp on a turkey????
Hey all! I have a bird on the WSM, and no temp probes, any helpful hints or "Tricks" to check if it done??? other than slicing it open? Hey T you did 10 birds yesterday, any tips :?:

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11-21-2006 06:42 PM
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Gene Offline
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turkey temp
The liquid should be clear in the leg- thigh area and the leg joint should move freely.
11-21-2006 06:50 PM
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Post: #3
 
What do mean freely

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11-21-2006 07:21 PM
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Dave - I don't screw around with big birds as they are dangerous. One bad trip to "The Danger Zone" can ruin your whole week. This ain't no Tom Cruise movie. Big Grin

Smoke Tom at 280*-300* and pull him when the center of the thigh hits 160*. Carry-over cooking will add another 5* and he'll be perfect. I also baste my birds with an equal mixture of apple juice, beer and butter with 1 Tbsp of your favorite rub per batch (i.e. 1 Tbsp per cup of apple juice).

Hope this helps,
John
11-21-2006 09:21 PM
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SoEzzy Offline
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PackerBacker Wrote:What do mean freely

If you remove the leg truss, then take hold of the end of the drumstick, if you lift the drum stick, when the bird is cooked the hip and knee will move and return to their starting place without any force being applied.

If you have to force it, don't, just stop and give it another 20 minutes then try again.

If you have to force it then 1) it is not cooked yet or 2) you forgot to remove the leg truss.

The other way is to prick the joint at the hip and see if the liquid runs clear, if it is still pink it is not cooked all the way yet.

The other two questions are: -
1) What was the weight of the bird?
2) What temp are you cooking at?

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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11-21-2006 10:24 PM
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"T" do you have any thoughts on this subject? And for the rest that have posted, thanks The Bird came out just fine, If i were able, i would "Shake all of your hands" :wink: T

I know, I know, Im bad!!

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11-21-2006 10:34 PM
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T Offline
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Yo Dave, glad your birds came out fine next time try slapping it five, if it gives you five back, it's not done bro. Sometimes you gotta go old school on them birds. You gotta love it man. If I knew how to post the pictures of the birds I would. Good kicking it with ya last night bro?

keep it low-n-slow " T "

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11-22-2006 12:15 AM
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T you have a private message :lol:

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11-22-2006 07:28 AM
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Gumbo Offline
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T, you're killin' me. Now everyone else in the office here is wondering why I'm laughing so hard.

Packersmacker, read Danny Gaulden's turkey tips page, http://www.dannysbbq.com/recipes.asp?rid=78, where he talks about "shaking hands with the turkey". Though I like T's method more.

I agree with 165 as the internal temp.

I've got mine brining right now. I'll smoke it tomorrow morning.
11-22-2006 09:04 AM
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Post: #10
T's Turkey gallery
Here is a pic from T's Turkeys.

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11-22-2006 10:39 AM
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Botch Offline
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Post: #11
 
Yum, those look good!

Saw in the newspaper just yesterday that the FDA lowered their "recommended" internal temperature for turkey from 180 degrees to 165, maybe they've got some smokers on the staff now too.
11-22-2006 11:29 AM
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No - those look damn good!!... And I bet those folks at the firestations sure enjoyed them as well... 8)
11-22-2006 02:47 PM
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Gumbo Wrote:T, you're killin' me. Now everyone else in the office here is wondering why I'm laughing so hard.

Packersmacker, read Danny Gaulden's turkey tips page, http://www.dannysbbq.com/recipes.asp?rid=78, where he talks about "shaking hands with the turkey". Though I like T's method more.

I agree with 165 as the internal temp.

I've got mine brining right now. I'll smoke it tomorrow morning.


I new I could get someone to fess- up :lol: Gumbo,T told me the story but wouldn't tell me who! I myself didn't know the trick, but i admitted i didnt, just a friendly laugh we had.

Was that a type-o above or you gett'n back at me? :wink:


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11-22-2006 03:09 PM
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Gumbo Offline
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Post: #14
 
PackerBacker Wrote:
Gumbo Wrote:Was that a type-o above or you gett'n back at me? :wink:
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11-22-2006 03:59 PM
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I'm sorry too :lol:

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11-22-2006 04:41 PM
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Post: #16
 
Here is 10 Big Ones for you T.

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Happy Thanksgiving to All!
11-23-2006 09:41 AM
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T Offline
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Post: #17
 
Thanks Joe of Dutch Oven BBQ for posting the pictures of the Turkeys. I will have to get with you one day, and maybe you can hip me to the process of posting pictures. Come by one day next week I've got some hot sauce for ya! Thanks again.

keep it low-n-slow " T "

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11-23-2006 11:44 AM
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