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Turkey help

Doctor EvilDoctor Evil Posts: 23
edited 8:05AM in EggHead Forum
I'm grilling a 17.5 pound turkey, following the Naked Whiz' formula. I am now 3 hours into the cook and the white meat internal temp measures 180 degrees. This is supposed to take 6 hours or so. I have been running a solid 325 degrees dome temp. Can this be right?

Comments

  • Big'unBig'un Posts: 5,909
    doctorevil,
    It's possible that you are hitting a bone when taking your temp. That seems awfully early to reach that temp on that large of a bird. I'd check my thermometer in boiling water and ensure when I reinserted the therm, that I didn't hit any bones. [p]It you brined your bird it could be that temp because bring will cut down on cooking time. I would still check the other things I mentioned to be sure.HTH.

  • RascalRascal Posts: 3,703
    doctorevil, Something doesn't sound right. Has your thermometer been calibrated (should read 100C or 212F @ sea level in boiling wate)? Do you have a spare? Breast meat is done @ 165F. What's the dark meat (thick part of the thigh) reading? Should be about 185F when properly cooked.[p]Rascal

  • thirdeyethirdeye Posts: 7,428
    doctorevil,[p]You mey be cooking at a higher temperature than you think. Make sure your pit thermometer is 1) calibrated and 2) not touching (or very close to) the bird, giving you a false reading.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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