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Smokin Turkey Tips
  • Always use remote probe thermometer. Cook until the breast reads 165°F or thigh reads 180°F.
  • Turkey is usually done if the internal temperature of the turkey rises to within about 5 to 10 degrees of desired finish temperature and temp does not increase over the course of the next 45 minutes then remove and check.
  • Brining over night in a salt water solution will provide a juicier turkey. But if you have never brined before go easy on the salt.
  • Cooking whole or half turkeys breast side down will allow the juice and fat to drip through the breast for a juicier turkey.

See more great tips here.


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Smokin Turkey Tips by SmokinTex
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