Always use remote probe thermometer. Cook until the breast reads 165°F or thigh reads 180°F.
Turkey is usually done if the internal temperature of the turkey rises to within about 5 to 10 degrees of desired finish temperature and temp does not increase over the course of the next 45 minutes then remove and check.
Brining over night in a salt water solution will provide a juicier turkey. But if you have never brined before go easy on the salt.
Cooking whole or half turkeys breast side down will allow the juice and fat to drip through the breast for a juicier turkey.
SmokinTex Forum is a great resource for all things smoked. There you will find thousands of posts -- some with recipes and pictures. We have great members who answer questions and point you in the right direction.
And please call us, too!
888-922-1511
How Can I Order Parts?
You can order parts such as a heating element and/or thermostat by calling our office. We can assist you in getting the right part.
888-922-151
M-F 9-5 CST
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We offer a discount off any SmokinTex smoker to all active duty military and first responders.
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Non-stick Grill Mat - $24.95-$34.95
Perfect for fish filets, boneless chicken or turkey breasts. Anything requiring a tighter mesh to provide additional support and/or a non-stick surface.
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