this weekend i had a chance to do a turkey for the wifes social club. it was 18.6 lb which easily fit on my large. the morning of i removed it from the refrigerator to get up to room temp (no brine). slathered it with butter, kosher salt, and cracked pepper. stuffed it with some chopped: apples, celery, onions, carrots, and aromatics the wife picked up. kept the temp at 300 according to the dome thermometer, but the maverick showed 250 clipped to the side of the pan (not touching anything). the bird sat on a roasting rack in a disposable pan, which sat on top of the place setter (legs up) with some copper plumbing end caps in between the pan and the bird to prevent scorching. it took about 4.5 hours for the bird to reach 160 at the breast according to the maverick. i double checked it with the thermopen to be sure.
questions: why did it cook so fast? from reading experiences here i was expecting 6-7 hours for a bird that big
why did the dome say 300 when the maverick said 250 which was waaay closer to the firebox and "should" have been warmer?
the bird came out amazing though, everyone bragged on how juicy it was, and this was after having to keep it warm for 2-3 hours before chow time because of the shorter than expected cook time