Look for the center of the breast and push your meat thermometer into it deep but don't get it on the bone. Bone heats faster than meat and will give you a false reading. Then check the the thigh between the leg and the body. Now do the same thing on the other side. The lowest reading is the one you use. You are looking for a temperature between 175 and 180 degrees F (this isn't your final temperature). When the lowest temperature on the bird reads this temperature it is time to get the turkey off the smoker. Make sure you have a large platter or cutting board ready and some aluminum foil.
Smoking Turkey - Step by Step
By Derrick Riches, About.com Guide
Checking the Temperature - Smoking Turkey
Checking Temperature - Smoking Turkey
Regarding BBQ Inc.
As the end of the cooking time starts to come around you need to begin checking the temperature. A turkey is a complex collection of meat (see The Science of Turkey) so checking in one place isn't going to do it. You need to check both sides of the bird and in both the white and dark meat.
Prev
- Preparing the Fire - Smoking Turkey
- Catching the Drippings - Smoking Turkey
- Preparing the Turkey - Smoking Turkey
- Turkey Rub - Smoking Turkey
- Smoker Temperature - Smoking Turkey
- Placing the Turkey - Smoking Turkey
- Making Smoke - Smoking Turkey
- Basting the Turkey - Smoking Turkey
- Checking the Temperature - Smoking Turkey
- Resting the Turkey - Smoking Turkey
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