ACTUAL breast temp to pull the bird out?


 
T

Tim McG

TVWBB Member
I've seen many different recommendations as to what breast temp to pull the bird out of the smoker at. I'll be smoking two turkey bone-in breasts next week and wanted to see what everyone here was doing. Most say 160-165, but I remember Alton Brown pulling his at 151 and letting it rest to get it up over 160.
 
Tim McG said:
I've seen many different recommendations as to what breast temp to pull the bird out of the smoker at. I'll be smoking two turkey bone-in breasts next week and wanted to see what everyone here was doing. Most say 160-165, but I remember Alton Brown pulling his at 151 and letting it rest to get it up over 160.
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If memory serves me correctly I pull at 155ish and tent on the counter for 20 minutes allowing temp to continue to rise.
 
I pull when the breast is 155℉ and the leg/thigh is at 170℉. Then I loosely tent with foil and let rest 20-30 minutes. Carryover cooking will take it to 160 at least.
 
I recall cooking the breast to 160*F one year and it was over done after resting. I now cook to 155*F. However, unlike the others above, I do not tent it because I don't want the skin to soften from the steam created. I leave it on the counter uncovered and it carries over fine because I want it crisp.
 
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A breast alone can be pulled a little earlier than measuring the breast of a whole bird. You don't need to worry about getting those thighs done. I like 155, or even a little less.
 
Well the breasts are getting smoked tomorrow. I'm going to pull them around 150-155 and give them 20 minutes (uncovered) on the counter. Both are about 5.5 lbs and have been sitting in the brine since last night.
 
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