WATCH your temps!!! Cooked too fast.

BillHill

Gobble gobble everybody!
Doing a 22 1/2 lb bird @325ish on the lg.
Ol girl is stuffed with onion, apple, lemon, garlic, and a poultry bouqet. I also poured in a 1/2 bottle of white wine. My problem is, dinner isn't till 2-3:00. I just inserted my remote temp gauge and the the thighs at 190 already! What is the deal here? Did the boilng wine/ juices help cook this thing too fast? I cleaned off the temp gauge and did the boiling water test weeks ago so i'm good there. For now I tented the bird and lowerd the temp to 250ish. Hopefully she stays juicy? Good luck with yours.

PhilsGrill

Well, if you put the bird in at 6am that's about right. You didn't say your time for anything.

BillHill

oh yeah :silly: she went on at 6:40. I just expecet it taking longer. MM recipe said so. j/k. Going by that and the paper the bird came with.

Celtic Wolf

If I have said this once I have said this a hundred times. NEVER, EVER cook to time. Time will bite you in the ass every chance it gets.

Only use time as a guideline. That guide is 12-15 per pound. Which pretty much means for a 22 pound bird you start checking temps in 3.5-4.5 hours.

That bird of yours is done. I suggest you wrap it in foil tightly and stick it in a dry warm cooler.

EGGARY

Thanks for saying that. I have learned from you.

It's not about the TIME, it's about the TEMPERATURE !