Yep and the right Temp for breast is pulling it at 150-153max and leg/thigh

Nov 15, 2021
10:19:28am

kotacoug All-American

175-180. I’ve found the only way to do this consistently is to section the breast from the thigh/leg and raise separately. Roasting on the smoker does give a little extra flavor vs oven roasting

This message has been modified

Originally posted on Nov 15, 2021 at 10:19:28am

Message modified by kotacoug on Nov 15, 2021 at 10:20:04am

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kotacoug

Bio page: kotacoug
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Last login: May 7, 2024
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Messages

Author

Time

Probably unpopular opinion but I prefer traditional oven roasted turkey

Doctor Rosenrosen

11/15/21 9:59am

I prefer smoked to traditional oven roasted, but everything you mentioned in

cougarfan84

11/15/21 10:03am

The biggest factor is overcooking. If you cook to the right temp, it's going to

Skeptical Optimist

11/15/21 10:11am

Yep and the right Temp for breast is pulling it at 150-153max and leg/thigh

kotacoug

11/15/21 10:19am

Very much this

jhingman

11/15/21 11:30am

Probably popular opinion, but I prefer smoked brisket to smoked turkey.

Eddie

11/15/21 10:20am

My prevailing question with non-roasting methods (pit, smoked, fried, etc) is

Newbutnotnew

11/15/21 1:14pm

I've always had a pan under the bird in the smoker to catch the drippings.

Skeptical Optimist

11/15/21 1:28pm

Good to know. Thanks. Seems you’re not a heathen.

Newbutnotnew

11/15/21 1:34pm

I break down the Turkey and remove the wings, back, ribs neck. I put those in a

kotacoug

11/15/21 1:47pm

My wife and I prepare the best turkey meal ever...

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