Smoking Turkey - Step by Step

As the end of the cooking time nears, you need to check 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.

Look for the center of the breast and push the meat thermometer into it, but avoid getting it on the bone. Bone heats faster than meat and will give you a false reading. Next, 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 to have a large platter or cutting board and some aluminum foil ready.