Help! - Turkey

James

Ok It's been a long time since I've done an egged turkey. The guests are here, and I thought the turkey was ready because it is 160 degrees in the breast. I was going for 160 in the breast, and 180 in the thigh. Normally this happens all at the same time.[p]But the Thigh is only 149. I've never had this before.[p]Has anyone else seen this? What should I do?[p]Does the thigh really need to hit 180?[p][p]

James

James,[p]
Oh yeah, it's indirect, on a pizza stone, with a drip pan. Dome temp is only about 280 degrees. I'm trying to kick up the temp..[p]

James

James,[p]
Well, this might turn out to be my first Egg disaster. This has never happened before.[p]I'm still only at 152 in the thigh, with the breast at 165 or so. The coals are almost burnt up, and the dome temp won't go above 325.[p]I think I'll pull it off, and just discard the thighs, and serve the breast.[p]I wish I had a clue what I did wrong..[p]It won't be a disaster really.. I"m sure the breast will be ok...[p]

Char-Woody

James, I would quick put it in a oven and finish it there.
You will basically get the same flavor. Bring the oven up to about 400 degs and use your remotes.
Hope you didn't have dressing in this one...Avoid it.
C~W[p]

Sundown

James,[p]After reading the thread it looks to me like you have a little overkill going with the indirect thing. All you really wwould have needed was the drip pan. That could have some gearing on the temp thing. I've done up to a 22 lb bird and used only a drip pan. Comes out perfect every time.

James

Char-Woody,[p]
Thanks. No, I NEVER use dressing. And I still don't know why the thighs were so low, when the breast hit 160. I kicked the temp up to about 380, and pulled it when the thighs hit 162.[p]It was ok. Thank God for gravy! it was a bit dry, but was good.[p]The turkey was really pretty good, but definately not great. (in my opinion). The guests thought it was great, and it had a really good smokey flavor. I definately need some more practice.[p]I think I'll do Prime Rib next. I've never had that go wrong. (of course until today, I'd never had turkey go wrong either.[p]

tn slagamater

James, one thing you can do is position your turkey so that the legs are over the hot part of the egg fire, normally the rear toward the hinge.Also, you can put ice on the breast just before you start or you can put aluminum foil over those parts where you want to slow the cooking process.This is a good way to prevent the wings from overcooking. Remove the foil before eating...:)

Char-Woody

James, turkey is cheaper, keep practicing. :-)

The Other Dave

James, Although the food hygiene police may object, I like to bring poultry to at least room temp prior to egging. I say at least because I may soak the bird in HOT tap water to more consolidate the bird's temp prior to applying heat. Even still, the breast may begin to dry prior to the thighs reaching their desired temp, but if you start all at about 100-110, the spread will be less when the breast hits its target.[p]

James

James,[p]Well, the guests are gone. The turkey was ok, but it should have been better. It was the worst Turkey I've ever cooked on the egg. I explained that I haven't had an egg for a while, and i've not yet returned to expert level.[p]This was a total failure in my opinion. I cooked a whole turkey along side of a turkey breast. The whole turkey was fresh. The breast was frozen, and wasn't completly thawed before I put it on.[p]I still can't explain why the breast reached 160 two hours before the thighs. That was just strange.[p]
Geez.. I need some more practice.[p]