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Turkey Question - Irregular teperatures / inconsistent with Mad Max directions
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ChuckGGa
Posts: 115
Ok - 24 pounder on my large this morning at 6:30 or so...
plate setter with legs up, then a trivet, then a roasting pan, then the v-rack with the turkey on top... I had 350 degree thermometer reading for 45 minutes or so, then added turkey after the pecan smoke settled out... [p]1st hour, everything looked great... temp climbed back up to 350, and settled in... [p]after 1 hour and 30 minutes I walked out to check on it and it had crept up to 400.. Also, due to size of turkey, my wings hang over the v-rack and plate setter, and have gotten pretty crisp on the bottom (bottom of wing)... [p]anyway, 2 hours and 20 minutes into it, the turkey skin is dark - and getting darker - like mad max pictures look like at 4 hours... so I covered it loosely in aluminum foil and came back inside... [p]20 minutes later, temp has climbed up to 435... so I closed the top vent and bottom vent enough to bring it back down... [p]Could the the aluminum foil have caused this flucturation and spike in heat? [p]I am now basting every 20 minutes or so... [p]I guess Mad Max's looks so good cause it's in the roasting pan and mine is up on a v-rack so the wings are exposed... It is fine, looks good, darker than I thought it would be at this point... it is definitely darker than Mad Max's pictures.. I guess the wings being down in the pan in Mad Max version contribute to this difference, as would the sides of the roasting pan in general in his version. [p]Since it is getting so dark, should I back off the temperature any? what should the dome thermometer be at? 350? 375? should I back it off any? [p]
[p]That being said, I have a 9 pound boston butt on my other large, went on at 6:00 a.m. - temp has been at 275 since 6:00 a.m., hasn't moved - [p]
[p]What beautiful weather in Atlanta today! - News says it should be mid to high 60's... Hope everyone is enjoying their day thus far! [p]Chuck
[p]
plate setter with legs up, then a trivet, then a roasting pan, then the v-rack with the turkey on top... I had 350 degree thermometer reading for 45 minutes or so, then added turkey after the pecan smoke settled out... [p]1st hour, everything looked great... temp climbed back up to 350, and settled in... [p]after 1 hour and 30 minutes I walked out to check on it and it had crept up to 400.. Also, due to size of turkey, my wings hang over the v-rack and plate setter, and have gotten pretty crisp on the bottom (bottom of wing)... [p]anyway, 2 hours and 20 minutes into it, the turkey skin is dark - and getting darker - like mad max pictures look like at 4 hours... so I covered it loosely in aluminum foil and came back inside... [p]20 minutes later, temp has climbed up to 435... so I closed the top vent and bottom vent enough to bring it back down... [p]Could the the aluminum foil have caused this flucturation and spike in heat? [p]I am now basting every 20 minutes or so... [p]I guess Mad Max's looks so good cause it's in the roasting pan and mine is up on a v-rack so the wings are exposed... It is fine, looks good, darker than I thought it would be at this point... it is definitely darker than Mad Max's pictures.. I guess the wings being down in the pan in Mad Max version contribute to this difference, as would the sides of the roasting pan in general in his version. [p]Since it is getting so dark, should I back off the temperature any? what should the dome thermometer be at? 350? 375? should I back it off any? [p]
[p]That being said, I have a 9 pound boston butt on my other large, went on at 6:00 a.m. - temp has been at 275 since 6:00 a.m., hasn't moved - [p]
[p]What beautiful weather in Atlanta today! - News says it should be mid to high 60's... Hope everyone is enjoying their day thus far! [p]Chuck
[p]
8 Green Eggs...I have a problem, ha ha! 1-XL; 2-L, 2-Med; 2-Sm; 1-Mini.
Comments
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ChuckGGa,
i did mine at 325 dome and i think that's the mad max temperature as well. foil those wings if they are too dark lookin for ya. that would make sense about the bird being lower in the pan instead of high and dry on a v-rack.[p]happy thanksgiving! (unless you're native american indian...then i'm sorry!)
<img src=http://my.erinet.com/~pnsonr/biggreenegg/pilgrimeatsturkey.gif>
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Rick's Tropical Delight,
Sorry for what??? they got all the Casino's!! LOL
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ChuckGGa,
The turkey is done...
3 hours, 24 pound bird....
It started at 350 dome, which would be around 325 grid height, and it fluctuated some, as described in my earlier post, but the turkey is done.... I checked the temps... 3 hours? shocked me... [p]it was brined, maybe that is part of the reason why, but it is done base don the temps I just checked. [p]
8 Green Eggs...I have a problem, ha ha! 1-XL; 2-L, 2-Med; 2-Sm; 1-Mini.
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