Thanks, for all of you who posted hints and suggestions for the turkey that I cooked this past weekend. I was a little bit disappointed in how the turkey turned out.[p]I used the Hawaiian Luau Kalua styled Turkey Submitted by: Mike McQ that was listed on the archives. I cooked a 13lb 9 oz bird as suggested on the recipe 25 minutes per pound at 250 degrees. Six & 1/2 hours into the cook the tempature was only at 150 degrees on my poulder and the bird was no where near being done. Raised the temp to 350-400 degrees to finish the darn thing and brown the skin. Somewhere around the seven hour + mark the breast finally hit 162 so I yanked the darn thing. Turkey was dry and was not anywhere close to the juicy bird that I was expecting. [p]Am totally at a lost as to what happened. Use the brine recipe that the site listed and did everything to the letter. Does anyone have an idea as to what could have possibly happened?