Sprinkle the turkey breast on all sides with sweet rub or turkey rub.

Smoked turkey internal temp. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° f. Web apply the dry brine to the underside of the bird, the skin, and underneath the skin. Place the breast on a large sheet of aluminum foil.

Web pat the turkey dry with paper towels and place the turkey on a roasting pan or a baking sheet. Use your smoke x4 ™ to monitor the pit temp in the case of a pellet smoker, or to control the pit temp in tandem with billows™ bbq temperature control fan in the case of another smoker. Web recently that standard has been changed, and now the fsis recommends that the internal temperature of any part of the turkey has to reach just 165ºf in order to be safe.

Below i give you exact times based on all the popular sizes of turkeys. Plan on 25 minutes per pound at this temperature. Web place seasoned turkey breast in the smoker furthest from heat source.

Web the key is to smoke your bird at around 225°f (107°c) for about an hour and fifteen minutes before you check the internal temperature with your thermometer. The agriculture department says that the safe internal temperature for a turkey is 165 degrees fahrenheit. Preheat a smoker to 225 degrees f with a water pan.

Web the internal temp was around 160 degrees and the meat was juicy and not dried out. Web for best results, you should smoke your turkey at 275 degrees. Web not only are you going to love the flavor, but it is a huge added bonus that your oven will be free for all the other thanksgiving dishes ( giblet stuffing, broccoli bacon salad and green bean casserole are some of our favs)!

Web rub softened butter on the entire outside of the turkey and under the skin. At this temp you don’t won’t always be waiting a whole day! Web turkey can take up to 12 hours of smoking time in lower temperatures like 250°f.