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HEEELLLP!!! Turkey Problems
greg
Posts: 25
12 1/2 lb Turkey on Large Egg. Vertical Roaster with aluminum foil drip pan underneath. 300-325 degrees for 4+ hours. I could not get the Turkey above 160 degrees. Where did I go wrong?[p]Thanks
Comments
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Greg,
Where did you get the 160° temp?[p]First choice would be you need to let it go longer.
Second choice would be you were maybe at too low of a temp. Gotta remember those dome temps can be up to 50° different sometimes...I find they are usually about 25° to 30° different which would mean you cooked at about 270° for 4 hours for a 12 pounder.[p]Higher temp or longer time.[p]HTH
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Greg,
To add a thought to Bobby-Q's post, if it was a frozen bird are you sure it was fully defrosted????
Just a thought.
Good Luck,
New Bob
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Bobby-Q,[p]The egg directions indicated the Turkey temperature should be 180 degrees when finished. My egg read 300-325 degrees the entire 4+ hours. The Turkey should have reached 180 degrees in no more than 3 hours/12-15 min per lb.[p]I had no idea the temp gauge could vary by 50 degrees.[p]Any other suggestions would be appreciated.[p]Thanks
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New Bob,
I bought the Turkey fresh. The turkey sat in a refrigerator for 3 days before rinsing/cooking.[p]Any suggestions would be appreciated.[p]Thanks
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