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Turkey on Medium BGE Need Help

bcc73186
bcc73186 Posts: 24
in EggHead Forum
I am cooking a 12 pound turkey and my internal temperature right now is 153. We are planning on eating at 1 and I am afraid it will get to 165 before then. Any tips? Can I just shut the egg down when it gets to 165 and hold it in there until we are ready to eat?? Should I shut it down now or wait till it hits 165??? Thanks Everyone
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  • SGH
    SGH Posts: 28,988
    Quick question if I may. What is the temp in the thigh?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bcc73186
    bcc73186 Posts: 24
    I will have to check. That is the temperature in the Breast.., I am cooking breast side up.. Grate temperature is 250 (I slowed down the cooking when I noticed how fast it was cooking) Should I go by internal temp of breast or thigh???
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  • lousubcap
    lousubcap Posts: 36,734
    And what time zone are you in?  Posts reference Eastern time zone...
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bcc73186
    bcc73186 Posts: 24
    Yes Eastern. Have about 1 hour until we eat and internal breast temp is 156 right now. Everything I have read says 165...Should it be higher?
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  • SGH
    SGH Posts: 28,988
    I usually pull mine around 155 as long as the dark meat is keeping up. If you are reading 175 in the thigh you are good to go especially if you will be resting the bird. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    No way would I try to hold it on the egg once you hit your temp. Its not going to quit cooking just because you close the vents off. 

    Little Rock, AR

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  • SGH
    SGH Posts: 28,988
    Also you can set your bird in a 170 degree oven to hold it until you are ready to eat. Just be sure when you are temping the breast that you are in the thickest part. You will be surprised in the difference of one you pulled at say 150 versus 155. If it's 155 in the thickest part of the Breast and 175+ in the thigh, you are good to go.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    The reason I asked about the thigh temp above is sometimes the birds do not cook even. This is especially true on real large birds. Also if the bird was not fully thawed this can cause uneven cooking as well. Recommend guidelines suggest that white meat is fully cooked at 160 and dark meat at 180. Hence my 5 degree lower suggested pull temp of 155 and 175 respectively to compensate for carry over cooking. Sometimes you have to over cook one or the other a tad to ensure that the other is done. Not often but it can happen for reasons suggested above.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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