21lb Turkey in TWO HOURS

Midnight Smoker

Ok.......I know I had to screw up somewhere. I brined a 21lb turkey overnight.........cleaned out the EGG....put an ice bag on breasts (birds, not mine) for twenty minutes.........used Mad Max setup.....stablized at 375 and threw bird on......Two hours later done to perfection, but 4 hours ealier than needed!!![p]I think my temps may have been WAY off.....had a ton of stuff going on and was not really paying attention. But really..........it is juicy and the skin is crispy. Internal breat temp was at 180 when I took it off.[p]WHAT GIVES???? Tastes great....should I be concerned at all?[p]Paul[p]

Cap'n

Midnight Smoker,[p]Wow...when I first read your post I thought it said two pound turkey and I was thinking - wow - now that is a small turkey! Then I realized you said twenty-one! [p]No idea how a turkey that size could cook in two hours...you sure you weren't on a plane crossing multiple time zones?[p]Cap'n

thirdeye

Midnight Smoker,
What's the half-life of the lump you're using?

eggor

Midnight Smoker,[p]I'm not sure what to say, calibrate your dome thermometer and make sure it's correct and make sure that you weren't hittin a bone. Common sense tells me there's no way that bird can be done.[p]Scott

Midnight Smoker

Cap'n,
I SWEAR no time zones were crossed.......[p]I did calibrate the thermoeter before the cook.......put the 21lb bird on at 9:30, expecting to take it off at around 3:30, at 11:30 the almarn on my polder was going off at 170. Looked at the bird, checked with an instant read thermo and everything said it was done....clear runnning juices and drumstick was almost falling off.....TWO HOURS!!! Who wuda thunk it???[p]Tastes great and looks even better.........I just don't know what to think. I hope there is some meat left by the time our guest arrive around 3:00.......Paul

mollyshark

Midnight Smoker,[p]I'm not surprised. I think it has something to do with that comet that is passing through here. I do record time (for me) on a brisket. You have a supernova turkey (or as my Russian-tongued husband says...tore-key. cracks me up).[p]I soon expect to hear some stories of 40 minute pulled pork and a steak that cooked itself on the WAY to the egg.[p]mShark

Sundown

MollyShark,
Now one hot summer's day I was doing some ribs and I watched the meat creep back from the bone as I walked from the house to the Egg. Actual cook time was 16 minutes. But wait, there's more, there's this really neat bridge I own in Brooklyn that I'm thinking of selling . . . ;>)