The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didnt know what to do when the meats temperature stalled out. So, there I sat, fiddling with the vents on my Apollo® Smoker, adding charcoal, and freaking out while my family sat watching impatiently from the dinner table.
If you use a smoker with any regularity, you have probably heard of this phenomenon before. The dreaded stall. Also known as the plateau or the zone. What is the stall? What causes it? And most importantly, how do you get past or avoid the stall? Find out here in this article.
Smoking a turkey can lead to incredibly moist, flavorful meat when done right. However, many backyard pitmasters run into an issue around the 140-160°F mark – the dreaded stall. The internal temperature of the turkey seems to hit a wall and just won’t climb any higher.
This phenomenon is common in larger cuts of meat like pork butts, beef brisket, and yes, whole turkeys Understanding the science behind the stall and having a game plan to push past it is crucial to smoked turkey success After reading this article, you’ll have all the info needed to recognize, troubleshoot, and conquer the turkey stall.
What Causes the Smoked Turkey Stall?
Before jumping into stall-busting techniques, it’s important to understand what causes the smoked meat stall in the first place.
There are two key factors at play here
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Evaporative Cooling – As the turkey’s internal temperature rises, moisture from within the meat evaporates from the surface. This moisture requires energy to change from liquid to gas, pulling heat away from the turkey in the process. The evaporation has a cooling effect that counters the heat of the smoker, causing the internal temperature to plateau.
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Collagen Breakdown – Connective tissues within the turkey start to break down around 140-160°F. Collagen converts to gelatin, which requires energy and contributes to the stall.
Patience is required, but there are several tips and tricks to help minimize the dreaded smoked turkey stall.
At What Temperature Does Turkey Stall?
Turkey stalls most commonly occur between:
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145-155°F – This is the most notorious turkey stall range. You’ll likely encounter at least a small stall here as collagen breaks down.
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160-170°F – Some turkeys hit another stall zone here as moisture continues evaporating. Stalls at this range tend to be shorter in duration.
Of course, stall temps vary based on multiple variables:
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Turkey size – A 20 lb. turkey may stall at a slightly higher temp than a 12 lb. one. More moisture = more cooling.
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Smoker temp – Higher heat pushes through stalls faster. Turkeys smoked at 325°F tend to stall less than those at 225°F.
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Wood vs. charcoal – Charcoal burns hotter which can limit stalls. Wood smokers see more pronounced stalls.
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Humidity – If it’s raining outside, the increased humidity can exacerbate evaporative cooling stall effects.
So while the typical stall temp range is 145-170°F, be ready to problem solve if your turkey stalls outside of those zones. Monitor temps closely once past 120°F.
Tips to Minimize Turkey Stall Time
A stall is impossible to avoid completely when smoking turkey, but you can employ tactics to reduce the stall time:
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Pre-cook the bird – Partially roasting the turkey in the oven first reduces moisture content before smoking. This cuts down on evaporative cooling effects.
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Spatchcock the turkey – Butterflying the turkey helps it cook faster and more evenly, potentially reducing stall time.
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Increase smoker temp – Bumping heat up 25-50°F can help power through a stall. This speeds the cooking process.
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Wrap in foil – Wrapping the turkey in foil limits surface moisture evaporation. It essentially steams the meat to push past the stall.
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Spritz with broth/juice – Spritzing adds back some surface moisture, allowing the turkey to absorb smoke flavor better during the stall period.
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Wait it out – Sometimes patience is the best stall-busting method. Let it ride and don’t panic if your turkey hits a 2 hour stall.
Step-by-Step Guide to Managing the Turkey Smoking Stall
Follow this simple guide to identify, troubleshoot, and conquer your next smoked turkey stall:
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Use multiple probes – Monitor the breast and thigh meat temps separately to identify when the stall hits. This prevents over or undercooking.
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Recognize the stall – When temps plateau between 145-170°F, you’ve hit the dreaded stall. Don’t panic, just enact your game plan.
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Try spritzing first – Spritzing with broth or juice can provide moisture to absorb smoke, counteracting cooling effects.
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Increase pit temp if needed – Bump heat up 25-50° incrementally if the stall persists. Higher heat can power through it.
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Wrap turkey in foil – If spritzing and temp increases don’t work, wrap turkey in foil to limit surface moisture loss.
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Wait it out – If all else fails, rely on patience. Stick to your target temp and let the process run its course.
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Rest and carve – Once the turkey hits 165°F in the breasts/thighs, rest it for 20-30 minutes before slicing to let juices redistribute.
FAQs About Smoked Turkey Stalls
Here are quick answers to some frequently asked questions about dealing with temperature stalls when smoking turkeys:
Should I wrap my turkey in foil during the stall?
Wrapping is an effective stall-busting method. Foil limits surface moisture loss via evaporative cooling. Just be sure to unwrap once the target temp is reached for added browning.
Is it safe to eat turkey after a 3+ hour stall?
Yes, as long as the final internal temp hits 165°F you are safe. The stall doesn’t impact food safety, just cook time. Bacteria are killed once the target temp is reached.
Should I crack the smoker open during a turkey stall?
No. Removing humidity via cracking the smoker open can exacerbate the stall. Added airflow speeds evaporative cooling. Keep the smoker closed until the stall completes.
Can I speed up a stall by raising heat AND wrapping in foil?
Absolutely. A combined stall-busting approach is effective. Foil wrapping limits surface moisture loss as the higher heat powers through the stall quickly.
Conquer the Stall for Perfectly Smoked Turkey
Smoked turkey stalls are par for the course, but armed with the right info you can minimize headaches. Understand what causes stalls, identify when they occur, and employ proven stall-busting techniques. With a little patience and the willingness to adjust on the fly, you’ll be rewarded with incredibly tender, smoke-infused holiday turkey.
What Causes the Stall?
The stall is caused by the evaporation of liquid on the meats surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours. It is because the heating rate of the meat and the temperature of the smoker matches that of the rate of evaporative cooling.
Does that mean that your meat will lose all of its moisture and turn into a dry hunk of yuck? No. First of all, the meat wont remain in the stall forever. There is a finite amount of excess moisture available to be consumed when meat is in this state. The rest of the moisture in the meat is tied up in the collagen, fat, and protein where it will remain to create that succulent meat jello that we love. Once that excess moisture is used up, your meat should start raising in temperature once more.
What is the Stall?
The stall, the plateau, or the zone occurs when smoking or cooking larger cuts of meat at low temperatures for extended periods of time. It is when the interior temperature of that meat reaches about 150°F to 170°F and stops going up. This state can last for hours.