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by croutonwagon
1671 days ago
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Yeah. And smokers slowly bring the temperature up. So it’s seems more uniform. I run my turkeys to about 150-155 on the breast meat. That’s after about 1 hr/lb on the smoker. Almost any other part of the turkey is gonna be 160+, especially near any bones. Sometimes the juice isn’t always clear. But I’ve never had an issue. |
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