smoking whole turkey

[Pico Rico]

what internal temp do you shoot for? 165 sounds way too high.

[monroe, of course]

"Pico Rico" <Pico...@nonospam.com> wrote:

> what internal temp do you shoot for? 165 sounds way too high.

it is.

monroe(don't fergit carryover heat)

[Ed Pawlowski]

On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
<Pico...@nonospam.com> wrote:

>what internal temp do you shoot for? 165 sounds way too high.
>

It's poultry, not steak. I'd not go less than 160. You can go to 170
if done right. Use a high temperature and it won't dry out over a long
time. You can easily smoke it at 300+ pit temperature.

[Pico Rico]

"monroe, of course" <mag...@knowyerchicken.org> wrote in message
news:magenta-4D0E6D...@earthlink.us.supernews.com...

>
> "Pico Rico" <Pico...@nonospam.com> wrote:
>
>> what internal temp do you shoot for? 165 sounds way too high.
>
> it is.
>

so, what temp do you shoot for?

[Pico Rico]

"Ed Pawlowski" <e...@snet.net> wrote in message
news:l5eb88p5i5p77k60d...@4ax.com...

are you speaking of correct "doneness" or food safety concerns?

[ChairMan]

Pico Rico wrote:
> what internal temp do you shoot for? 165 sounds way too
> high.

160-170 or until juices run clear and joints move freely

[Ed Pawlowski]

On Mon, 22 Oct 2012 15:17:52 -0700, "Pico Rico"

<Pico...@nonospam.com> wrote:

>
>"Ed Pawlowski" <e...@snet.net> wrote in message
>news:l5eb88p5i5p77k60d...@4ax.com...
>> On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
>> <Pico...@nonospam.com> wrote:
>>
>>>what internal temp do you shoot for? 165 sounds way too high.
>>>
>>
>> It's poultry, not steak. I'd not go less than 160. You can go to 170
>> if done right. Use a high temperature and it won't dry out over a long
>> time. You can easily smoke it at 300+ pit temperature.
>
>are you speaking of correct "doneness" or food safety concerns?
>

Both. Poultry needs to be in that range or it is tough. Too high, it
is dry.

When we roast chicken in the oven, 170 is the norm and it is very
juicy. We also roast it at 425. Turkey we do at 400 in the oven, 300
to 350 on the smoker.

[bbq]

On 10/22/2012 4:06 PM, Pico Rico wrote:
> what internal temp do you shoot for? 165 sounds way too high.
>
>

165 is probably OK. Even a little less is not going to hurt. Let it
rest 15-20 minutes and the residual heat will get it perfect. Government
suggestions recommend 170, but then the biggest complaint about turkey
is it's too dry. If you take a turkey out at 160, let it rest 15-20
minutes(tented) it is difficult to determine if it reaches the official
done temp, but you are assured of nice moist turkey.

A carving technique I learned recently is cut the breast off in 1 piece
and make thicker slices across the breast. IOW, the breast will be on
the cutting board like a log. Make slices across the width. The slices
will be smaller circumference wise, but I think the thicker slices will
be more moist also.

BBQ
--
“We are going to be gifted with a health care plan that we are forced to
purchase, and fined if we don’t, signed by a president who smokes, with
funding administered by a treasury chief who didn't pay his taxes, by a
government which has already bankrupted Social Security and Medicare,
all to be overseen by a surgeon general who is obese, and financed by a
country that’s broke.

Author Unknown

[bbq]

Why should the temp be that much different between an oven and a smoker?
I've heard of a technique of starting it in an oven at very high heat
(500) for 20 minutes or so, then turn down the heat to 300-325 for the
rest of the cook. I've not tried this technique yet, so I don't know how
well it works.

[monroe, of course]

In article <k64gj7$ma7$1...@news.mixmin.net>,

when the leg wiggles.

monroe(IOW when it's done)

[ChairMan]

cooking/smoking them breast side down rather than the
traditional breast up helps keep it much moister.

[Big Jim]

"Ed Pawlowski" <e...@snet.net> wrote in message
news:l5eb88p5i5p77k60d...@4ax.com...

Just about every turkey you buy says on the package to cook said bird for
210 minutes a pound at 325°.
I have always cooked them like that, whether in the oven or smoker. I was
probably doing 125 birds a season when I have my Joint. Seems to work.
I charged between $25-$30 for a 12-14 pound bird. I got a buck a pound
when the customer furnished the bird.
BeeJay

[Ed Pawlowski]

On Mon, 22 Oct 2012 22:01:56 -0500, bbq <bbq...@netscape.net> wrote:



>>>
>>> are you speaking of correct "doneness" or food safety concerns?
>>>
>>
>> Both. Poultry needs to be in that range or it is tough. Too high, it
>> is dry.
>>
>> When we roast chicken in the oven, 170 is the norm and it is very
>> juicy. We also roast it at 425. Turkey we do at 400 in the oven, 300
>> to 350 on the smoker.
>
>Why should the temp be that much different between an oven and a smoker?
>I've heard of a technique of starting it in an oven at very high heat
>(500) for 20 minutes or so, then turn down the heat to 300-325 for the
>rest of the cook. I've not tried this technique yet, so I don't know how
>well it works.
>
>BBQ

Because it is easier to get that temperature in my insulated oven in
the house that it is on a smoker outside at 40 degrees in November.

[TFM®]

210 minutes per pound seems excessive to me, butt... You da man. '-)

TFM®

[Brick]

On 22-Oct-2012, bbq <bbq...@netscape.net> wrote:

> On 10/22/2012 9:38 PM, Ed Pawlowski wrote:
> > On Mon, 22 Oct 2012 15:17:52 -0700, "Pico Rico"
> > <Pico...@nonospam.com> wrote:
> >
> >>
> >> "Ed Pawlowski"<e...@snet.net> wrote in message
> >> news:l5eb88p5i5p77k60d...@4ax.com...
> >>> On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
> >>> <Pico...@nonospam.com> wrote:
> >>>
> >>>> what internal temp do you shoot for? 165 sounds way too high.
> >>>>
> >>>
> >>> It's poultry, not steak. I'd not go less than 160. You can go to 170
> >>> if done right. Use a high temperature and it won't dry out over a long
> >>> time. You can easily smoke it at 300+ pit temperature.
> >>
> >> are you speaking of correct "doneness" or food safety concerns?
> >>
> >
> > Both. Poultry needs to be in that range or it is tough. Too high, it
> > is dry.
> >
> > When we roast chicken in the oven, 170 is the norm and it is very
> > juicy. We also roast it at 425. Turkey we do at 400 in the oven, 300
> > to 350 on the smoker.
>
> Why should the temp be that much different between an oven and a smoker?
> I've heard of a technique of starting it in an oven at very high heat
> (500) for 20 minutes or so, then turn down the heat to 300-325 for the
> rest of the cook. I've not tried this technique yet, so I don't know how
> well it works.
>
> BBQ

I believe Ed is talking about observed performance as opposed to theory
or speculation. I suspect that he doesn't really care "why".

--
Brick(Youth is wasted on young people)

[Nanzi]

We have done many turkeys in our ceramic cooker, both stuffed, and unstuffed.
We cook it exactly like I do the birds inside in the oven. Same cooking temp, I go out and baste them several times,til either button pops(love those little buttons!), or the legs wiggle easily, and the internal temp is 165 - 170, I forget, but look it up every time, oldtimers disease. Yummy good meal, or 3! I'm about to buy one to do pre Thanksgiving just because they are so good. Love being able to control the temperature of the cooker!!

[Nunya Bidnits]

The gummint temperature recommendations are based on being able to reduce
pathogens to acceptable levels using the method which requires the least
possible skill and intelligence. So we get 165F for poultry, where 165F
achieves the required reduction in ten seconds or less, or effectively
instantaneously. It's a black and white rule, with no need for the unwashed
masses to figure anything out.

What it doesn't tell you is that there is a scale based on both time and
temperature, where the higher the temp, the shorter the time required for
the necessary amount of measurable pathogen reduction. (There is no zero
pathogen standard.)

Google "Thermal Death Time". And I've made a number of posts on RFC linking
to various official charts. If you search on my posts with "thermal death
time" you'll find them. http://en.wikipedia.org/wiki/Thermal_death_time

Here's a chart, with includes the theory of TDT and explanation of
calculations. It may not even the same chart as I posted before, but there
is lots of this evidence to be found. http://x2t.com/TDT

I bring this up because ideal temps for white and dark poultry meat are much
different. Breast meat held at 145F for about 17 minutes is just as safe as
165F for ten seconds. But bone in dark meat actually needs higher than 165F
to achieve proper rendering, particularly in the connective tissues. So
ideally you are looking for a method where the breast cooks at a slower
rate. Breast down, spatchcocking, separating the breast, and covering the
breast are all ways to slow down heat gain in the white meat. I've never
seen an ideal 185F thigh and 155F breast at the same time on the same bird,
but the closer you can come, the better both parts of the bird will taste
and all will be safe.

If you can actually get ideal (IMO) thigh temp of 180-185F with breast temps
of 155F, where the coolest internal breast has been at or above 155F for
more than four minutes, you will have both perfectly cooked and perfectly
safe turkey.

Alternative techniques will give better results than traditional breast up
oven roasting.

And I concur with all the other posts that you don't want to slow cook
turkey. Hot smoke roasting is the best way.

MartyB

[twizzler]

On 10/23/2012 12:09 PM, Nunya Bidnits wrote:
> And I concur with all the other posts that you don't want to slow cook
> turkey.

But that's just what the Chefs are doing with Crennel. And it only makes
the finished product tougher.

> Hot smoke roasting is the best way.
>
> MartyB

It sure made Todd Haley look tasty on a serving platter.

[bbq]

That makes sense. Thanks..

[bbq]

Darn sticky keyboards !!!

[Nunya Bidnits]

twizzler <red...@o.rice> wrote:
> On 10/23/2012 12:09 PM, Nunya Bidnits wrote:
>> And I concur with all the other posts that you don't want to slow
>> cook turkey.
>
> But that's just what the Chefs are doing with Crennel. And it only
> makes the finished product tougher.

Translation: My posts are totally over your head, but that's not why you're
here anyway.

>
>> Hot smoke roasting is the best way.
>>
>> MartyB
>
> It sure made Todd Haley look tasty on a serving platter.

(Note that this is a response to a post of mine in alt.food.barbecue which
had nothing whatsoever to do with football. )

Thanks so much from stalking me and following me to alt.food.barbecue from
the Chiefs NG.

Believe it or not, football content is not appropriate for a barbecue
newsgroup unless you are handing out tailgate recipes. (Don't feel obliged
to do so.)

Kindly refrain from following me around. When I want to talk football, I'll
be in the football group. When I post to alt.food.barbecue, believe it or
not, it's about barbecue.

Just sayin'.

MartyB

[Nunya Bidnits]

> TFM�

I think he meant 210 minutes of longitude per pound sterling. ;-)

[twizzler]

On 10/23/2012 3:01 PM, Nunya Bidnits wrote:
> twizzler<red...@o.rice> wrote:
>> On 10/23/2012 12:09 PM, Nunya Bidnits wrote:
>>> And I concur with all the other posts that you don't want to slow
>>> cook turkey.
>>
>> But that's just what the Chefs are doing with Crennel. And it only
>> makes the finished product tougher.
>
> Translation: My posts are totally over your head, but that's not why you're
> here anyway.

Nah, I dig good Q too.

>>
>>> Hot smoke roasting is the best way.
>>>
>>> MartyB
>>
>> It sure made Todd Haley look tasty on a serving platter.
>
> (Note that this is a response to a post of mine in alt.food.barbecue which
> had nothing whatsoever to do with football. )

Yessir.

> Thanks so much from stalking me and following me to alt.food.barbecue from
> the Chiefs NG.

It's no secret you do KC Q and Chefs, it was too good an opening to miss.

> Believe it or not, football content is not appropriate for a barbecue
> newsgroup unless you are handing out tailgate recipes. (Don't feel obliged
> to do so.)

I have some good ones, but most involve hibachi charcoal not weber flaming.

> Kindly refrain from following me around. When I want to talk football, I'll
> be in the football group. When I post to alt.food.barbecue, believe it or
> not, it's about barbecue.
>
> Just sayin'.
>
> MartyB

Don't have such a hair trigger, or at least take one off the hound that
nipped ya!

[Big Jim]

"TFM®" <horn...@tampabong.com> wrote in message
news:1992mkpz8kys1$.ng9tgehnjxha$.dlg@40tude.net...

IT is Fatty, Looks like a fat fingered "1" got stuck in there between the
"2" and the "0"
Should be "20" minutes a pound.
BeeJay

[tutall]

On Oct 22, 2:05 pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
> what internal temp do you shoot for?  165 sounds way too high.

This is what smoking whole turkey looks like:

http://tinyurl.com/6qmdx3k