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Had one of these for Christmas Dinner, and it was delicious. Thing is, there are just the two of us, so we didn't dig very deep into it. When I took it apart to refrigerate, the inner parts didn't look done - very juicy and red. The meat was cooked, but just didn't seem like thoroughly. You folks who smoke turkeys might be able to tell me whether I ought to cook these parts a little more?
The best thing to do is use a meat thermometer you definitely want to get the inside to 155 deg. F as I remember. Smoke poultry will have a pink color to it when done however, but not juicy. I would warm that up in the microwave or oven before consuming anymore. One of our gourmet cooks may advise you differently and further.
I agree with Uncle Jesse, better safe than sorry. if you didnt check the tempriture before removing it from the grill cook it more, besids us can use it in soup and casarole and not worry.
Eric
Just a minor addition: when I worked with foods in a previous job, the magic number for poultry was 165 degrees, to be sure that salmonella was dead. :)
Actually, I did it the easy way, bought it already smoked, so don't know how high they got it - better nuke it a little.
I did a 8# turkey breast as a warmup for thanksgiving and got it done in 3hrs with a 170 degree temp it was great and a little too done---the real test was a 14# whole bird and found it was a lot tougher ---dark meat takes a bit longer and after carving the white meat --we gave the rest a few more btu's in the oven---Btw--smoked turkey leftovers make great chili with a little chirizo mixed in.
Shorthaul,
Smoke turkey leftovers are a concept we have not yet grasp, what is that? I sounds like you use the Gracie Allen technique of cooking cook a 8 lb. turkey and a 14 lbs turkey, when the 8 lb. is burned the 14 lbs is done.
I know I have to add a few more reps to my work out and leave the between meal snacks alone. My idea of a snack for the next 6 mont will probably be crushed ice.