107°C. For quality, let the turkey stand for 20 minutes before carving to allow juices to set. Let the brine cool to room temperature before adding your turkey legs and then place the pan in the refrigerator for 4 to 6 hours. Smoker Temperature: 225°F. Smoked Turkey Legs Recipe Directions. It should follow suit-175 in leg/thigh, 165 in breast. Also… let the turkey rest at room temperature for a couple of hours before refrigerating. Steaks on the other hand it makes all the difference. Not sure if that's sanitary. How do you do your whole chicken? Let it rest for an hour or two before slicing or slice it after refrigerating. The only caveat is if you were shooting for crispy skin and achieved it, in which case you should carve and serve it within 10-15 minutes of completion. Your Turkey First, Bring Your Bird to Room Temp. Quail/Pheasant. 116°C. Smoker Temperature: 240°F. The minimum internal temperature should reach 165 °F for safety. Aw, darn, Kenji's Q&A offer is now closed to new posts. If you like how they turn out, follow that on your turkey. Watch temps closely, the bird needs to be above 140°F in under 4 hours, bump up the temps until you are above the "Danger Zone". Wood/smoke flavor should be what you like. Keep the turkey refrigerated or in iced brine until ready to cook, do not bring up to room temperature before smoking. I was going to ask: when you're roasting a whole turkey, do you bring it to room temp like you do with a chicken? Let your turkey sit for about 20–30 minutes after cooking, depending on its size. Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. Cook Time: 1 hr. boneless turkey breast. Start by combining your brine ingredients except for the turkey legs in a large pan on the stove. https://www.smoker-cooking.com/turkey-done-temperature.html Cook Time: 3-4 hrs. It seems like that means it would be sitting out for a few hours before going into the oven. Place the packaged bird in a large pan in the refrigerator. It also develops a large temperature gradient within. Remove all stuffing from the turkey cavities. Smoking is all about “low and slow”—cooking your bird at a relatively low temperature for a long period of time. How long should you rest the turkey after smoking and before serving? Turkey Legs. It can take 2 to 3, even up to 5, days to completely thaw. Chef Recommended Finish Temperature: 175°F. Notes: Smoked turkey legs, Buttery maple glazed turkey legs. With a spatchcocked bird, you can safely grill-roast or smoke at up to 375°F without burning the turkey, but at that temperature, the turkey cooks through in just over an hour, which doesn't give it much time to absorb smoke flavor. Cherry is great with poultry, but I also like mesquite or hickory. The turkey will carve more easily. Safe Finished Meat Temperature: 165°F. 79°C. 74°C. carve easier when cold too. Some even say that brisket and turkey taste better the next day. If you plan to stuff your turkey, wait until you’re ready to put it in the oven before putting the stuffing in the turkey. I don’t recommend thawing the Most steaks are best cooked over a hot fire, so if you put a cold steak on such high heat, you will end up w/ a pink middle but burned outside. Whatever you do, do not carve a hot turkey – the juices will just run out. How Long to Smoke a Turkey. Yeah, I'll say for most "smoking" meats, room temp vs. cold won't make that big of a difference unless you're looking for more smoke before done. I'm not a germophobe, so I'm really just curious. Bring the ingredients to a boil and stir. Timetables for Turkey Roasting (325 °F oven temperature) The Smoked turkey legs Recipe Directions 325 °F oven temperature ) Place the packaged bird in a pan. 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