No matter what...

Dos Huevos

don't trust other folks' estimates of time and temp out of hand. ALWAYS always put your thermometer in from the get go.[p]My bird that was supposed to take seven hours was 10-15 degrees overcooked in the white meat after five hours.[p]That said, everyone still raved about it (the dolts) and the giblet gravy was even better than last year. Everyone left with some and talking about it. [p]The lesson: Even a seemingly catastrophic failure on the BGE is better than what Alton Brown could make in his gas range.

SSN686

Morning Dos Huevos:[p]I agree 100%! I felt this bird was definitely not one of my better efforts (see post below - ...parade of turkeys). Everyone else was very pleased with the turkey, but I felt it was too dry. It also got done about 2 hours earlier than I really expected. However, the gravy was a big hit, even with me and I have never cared for gravy (maybe it was the bottle of wine, both the one in the gravy and the part of one in me, that made a difference). Good to see you up and posting again after the surgery. Stay healthy and take care of those two little ones (and mom too).[p]Have a GREAT day!
Jay

MickeyT

Dos Huevos,[p]When it is all said and done, is it really the turkey that people focus on? IMHO I don't think so. The dressing, gravy, corn etc. etc. and the gathering of friends and family reflecting on life is really what it's about.[p]Hope all had a great day.[p]Mick

Unknown

Dos Huevos,
same here, dude. glad i wasn't alone, but too bad huh?

Unknown

Dos Huevos,
2 hours too early; that's my story too. It wasn't embarassingly bad turkey, but I had expected better. We had to hurry the rest of the meal, but the guests were flexible so all was well. 1st try & I don't feel bad. It was 20#s and I allowed 7 hours, done in 5 at 350 (too high).

Cornfed

MickeyT,[p]Yeah, and don't forget the propensity of folks to be over-complimentary of free food which they know you're into. I was a little concerned about my stuffing this year, and honestly don't think it was up to snuff. I really thing folks went out of their way to tell me how great it was, maybe because they liked it, or maybe because they know I put some time into it and was wondering what folks thought of it...[p]Fat, drunk, and happily yours,
Cornfed

Unknown

Dos Huevos,
I agree. All last week I repeatedly read guidleines of 15-20 minutes per lb. Mine turned out to be more like 10 minutes per lb. Fortunately, I monitored my temps and didn't go by time. Sounds like we need a new guidleine - 10-12 minutes per lb. at 325-350 degrees.

IndianaJames

Dos Huevos, Had the smae problem..did 3 turkeys, one was done at 9AM with dinner at noon...took it off the Egg with breast at 162...wrapped it in aluminum foil, then a large bath towel and put it in a cooler...tight fit was good...carved it 3 hours later and the breast was at 156 with the thermapen! No problem...will probably alwas do it this way now, as it leaves time and counter space to prepare all the other stuff. Also gives some time for the spices and smoke to permeate the meat, I think.