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It just takes a simple reading with a meat thermometer to test if your turkey is ready to eat. At what temperature is a turkey done? Check these places on your turkey and look for these temperatures: 180°F in thigh. 170°F in breast. 165°F in stuffing. Remember to insert the meat thermometer close to, but not touching, the thigh bone.
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Smoke your meat for around two-thirds of its total cooking time, allowing the bark to reach a color that you are happy with. When your meat hits the stall, at around 150-160°F and refuses to climb any higher, remove it from the grill. Wrap your meat in at least two players of heavy-duty foil. Before you seal it up.
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If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety. For quality, let the turkey stand for 20.
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Start by preparing your rub with your desired ingredients and spices. Next, season the turkey breast with your spice rub while preheating the smoker to 225° to 250°. Rinse the turkey under cold water and pat dry. Place in the turkey breast in the smoker breast side down and smoke from 225°F to 250°F for 10 hours, or until the internal.
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Turkey Roasting Time by Size Set oven temperature to 325°F (163°C). Minimum internal temperature = 165°F (74°C) Turkey Size Unstuffed Stuffed 4 to 6 lbs. (breast) 1 ½ to 2 ¼ hours Not usually applicable 6 to 8 lbs. (breast) 2 ¼ to 3 ¼ hours 3 to 3 ½ hours 8 to 12 lbs. 2 ¾ to 3 hours 3 to 3 ½ hours 12 to 14 lbs. 3 to 3 ¾ hours 3 ½.
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Smoked Turkey. For a smoked turkey, you want to aim a bit lower than 425 degrees. Instead, set your smoker to 325 to 350 degrees Fahrenheit. Within this temperature range, a spatchcocked turkey will take 10 to 12 minutes a pound to smoke. For most turkeys, that means at least an hour of cooking time, if not much more.
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The best way to check the temperature of a turkey is to stick an instant-read thermometer in the meatiest part of the thigh. This is a part of the turkey that is one of the thickest, and it takes the longest to cook. That means if it's at the right temperature (at least 165°F), you can be sure the rest of the turkey has also finished cooking.
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The stall occurs when the internal temperature of the turkey reaches 150 degrees Fahrenheit and the moisture in the meat begins to evaporate. This can cause the temperature to plateau for a period of time, as the evaporation of moisture takes energy away from the cooking process.
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Brining the turkey breast will help to keep it moist and juicy. This can help to prevent the temperature stall. * Smoke the turkey breast at a low temperature (225-250 degrees Fahrenheit). Smoking the turkey breast at a low temperature will help to prevent the temperature stall. * Let the turkey breast rest for at least 30 minutes before.
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Regardless of the size of your turkey, it's safe to eat once its internal temperature reaches 165°F, which you can gauge using a meat thermometer. When roasting turkey, here are the temperatures to follow: Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast and 175°F in.
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Close the lid and smoke for around 30 minutes per pound. The turkey is done when it reaches a temperature of 165 degrees F. Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap it with towels to insulate and keep it at a safe serving temperature.
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A: Yes, turkey does have a stall when smoking. The stall occurs when the internal temperature of the turkey reaches 150F and the moisture begins to evaporate from the meat. This can cause the temperature to plateau for a period of time, as the evaporation of moisture requires more energy than the cooking of the meat.
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Set the high-temp alarm for 157°F (69°C). Place the turkey in the oven and cook for 1 hour. Turn your oven's temperature down to 325°F (163°C), open the door briefly to vent heat. Continue to cook the turkey until the high-temp alarm sounds. Verify the temperature with your Thermapen ONE.
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As a result of the low moisture content, there will be no or few minutes of stalling in Turkey. In addition to having low moisture, turkey is smoked for a shorter time to prevent overcooking. So, it can stall for 30 minutes to 4 hours. Smoking Time (hours) Internal Temperature (°F) Turkey Progress.
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First thing first: The Agriculture Department says that the safe internal temperature for a turkey is 165 degrees Fahrenheit. It recommends confirming this in the thickest part of the breast.
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The ideal temperature for smoking a turkey is between 225F and 250F. If the smoker is not hot enough, it will not be able to cook the turkey evenly. * Use a meat thermometer to check the temperature of the turkey. The internal temperature of the turkey should reach 165F before it is removed from the smoker. * Season the turkey properly.
