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Guest
Guest
I have one question before attempting my first turkey on the WSM. I saw Chris' new pictures on the turkey that he did on his WSM. I saw he pulled the bird when it read 165 degrees in the breast. I understand the breast is ready to pull at 160 but what about the thighs? Don't you need to bring the dark meat to at least 180 degrees? Also, if you leave the bird in the smoker until the thighs read 180, how do you keep the breast from drying out? Does brining the bird allow for this and keep it from drying out? Thanks for the help.