Yeah. And smokers slowly bring the temperature up. So it’s seems more uniform. I run my turkeys to about 150-155 on the breast meat. That’s after about 1 hr/lb

Yeah. And smokers slowly bring the temperature up. So it’s seems more uniform. I run my turkeys to about 150-155 on the breast meat. That’s after about 1 hr/lb on the smoker. Almost any other part of the turkey is gonna be 160+, especially near any bones. Sometimes the juice isn’t always clear. But I’ve never had an issue.