Temp pop-up/Turkey Breast/Brine

[John Furdyn]

Is the performance of the temp pop-up, that is in the turkey breast, affected by soaking in the brine ? Can I trust the temp pop-up, when smoking ? At what temp does the pop-up pop ? John

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Is the performance of the temp pop-up, that is in the turkey breast, affected by soaking in the brine ? Can I trust the temp pop-up, when smoking ? At what temp does the pop-up pop ? John </div></BLOCKQUOTE>

John the pop up timers that come in turkeys and chickens you buy in the stores are set to go off at 180* in the breast which is way overdone! I remove them before I brine and then cook until the breast hits 163* and if cooking a whole bird when the breast hits 163* and the thighs are close to 175*.

 

[John Furdyn]

Larry, Thanks

When should I take the Breast out of the refigerator, with respect to my putting it on the smoker ? John

 

[Doug D]

This reminded me that, over the weekend, I was at Academy Sports, and saw a pack of pop-up timers that said they were for beef, pork and ground meat and were calibrated to go off at 160°. Might be just the ticket to replace the ones that come in turkeys. Pop-up goes off, give it 5-10 more minutes, and you'd be good to go.

 

[Billy]

I don't trust those timers and usually just pull them out and rely on a thermometer probe. Some people leave them in and still don't rely on them since they don't want a hole in their bird, but this can freak the company out if they see an "unpopped" timer.

For poultry and fish, I go straight from the fridge to the grill.

 

[John Furdyn]

Billy

Thanks, I relooked at chris's recipe in the cooking topics, and saw he took the breasts out, when he lit the charcoal, I think thats what I will do too. John