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Turkey Temperature Stall

Doing our first turkey today.  Turkey has stalled at an internal temperature for the last hour at 153-158.  Any suggestions?

Thanks,

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Comments

  • Don't remember mine stalling like that. What temp are you cooking at? How much does the bird weigh and how long has it been on?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • dihtndihtn Posts: 177
    Don't remember mine stalling like that. What temp are you cooking at? How much does the bird weigh and how long has it been on?
    Been on for almost 4 hours.  Temp between 325-350.  14 lb bird.
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  • I did a 20 lb. bird at around 350* just last weekend. It took about 5 1/2 hours to cook so, if you temp has been closer to the 325 range your time does not sound unreasonable to me. The temp of the bird when you put it on the egg would also be a factor.

    Is the 158 the breast temperature? If so, your not that far from being done. Have you checked the temp in the thigh?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • MickeyMickey Posts: 16,422
    I do 12/13 lb a lot at 400 and cook time is 1:30 min total
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,443
    edited October 2013
    Mickey said:
    I do 12/13 lb a lot at 400 and cook time is 1:30 min total
    @Mickey... Spatch?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • CanuggheadCanugghead Posts: 4,660
    @dihtn, what thermometer are you using? try probing it in multiple spots. do the drumsticks wiggle? to be honest, I can't cook without a Thermapen  :\">
    canuckland
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  • MickeyMickey Posts: 16,422
    Mickey said:
    I do 12/13 lb a lot at 400 and cook time is 1:30 min total
    @Mickey... Spatch?

    Yep. Spatch
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • dihtndihtn Posts: 177

    Update-started having trouble getting temp over 325.  Charcoal getting low and added and now bird temp is on the move-up to 160.  Thanks for the suggestions as well.  I was thinking breast temp needs to be 180-is that too high?

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  • brianwdmnbrianwdmn Posts: 361
    The thigh should be 180, breast area should be160
    Marietta, East Cobb, GA
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,443
    edited October 2013
    Yeah, 180 is the thigh temp. 160 is the breast temp. Make sure you let us know how it turns out (with pics).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • CanuggheadCanugghead Posts: 4,660


    dihtn said:

    ...  Charcoal getting low and added ...

    I try to remember, but usually forget, to keep a pail of leftover lump from previous cooks, to deal with emergency when I need to add lump mid-cook, so there's no need to wait for fresh lump's voc to clear.  
    canuckland
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  • MickeyMickey Posts: 16,422
    Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • dihtndihtn Posts: 177
    Thanks again everyone for your help.  Got the thigh to 180 and breast was 167-pulled the turkey and have it foiled.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,443
    edited October 2013
    Mickey said:
    Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.
    I agree, but I guess sometimes, people think there's more lump in the firebox than there really is.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • dihtndihtn Posts: 177
    Mickey said:
    Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.
    I agree, but I guess sometimes, people think there's more lump than in the firebox than there really is.
    I agree-when I loaded the box, I evidently did not do a good of getting the ashes out of the box.  Thought I had the box full.
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