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Turkey Temperature Stall
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dihtn
Posts: 234
Doing our first turkey today. Turkey has stalled at an internal temperature for the last hour at 153-158. Any suggestions?
Thanks,
Comments
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Don't remember mine stalling like that. What temp are you cooking at? How much does the bird weigh and how long has it been on?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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TexanOfTheNorth said:Don't remember mine stalling like that. What temp are you cooking at? How much does the bird weigh and how long has it been on?
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I did a 20 lb. bird at around 350* just last weekend. It took about 5 1/2 hours to cook so, if you temp has been closer to the 325 range your time does not sound unreasonable to me. The temp of the bird when you put it on the egg would also be a factor.Is the 158 the breast temperature? If so, your not that far from being done. Have you checked the temp in the thigh?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I do 12/13 lb a lot at 400 and cook time is 1:30 min totalSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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@dihtn, what thermometer are you using? try probing it in multiple spots. do the drumsticks wiggle? to be honest, I can't cook without a Thermapen ">canuckland
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TexanOfTheNorth said:
Yep. SpatchSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Update-started having trouble getting temp over 325. Charcoal getting low and added and now bird temp is on the move-up to 160. Thanks for the suggestions as well. I was thinking breast temp needs to be 180-is that too high?
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The thigh should be 180, breast area should be160Marietta, East Cobb, GA
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Yeah, 180 is the thigh temp. 160 is the breast temp. Make sure you let us know how it turns out (with pics).---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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dihtn said:
... Charcoal getting low and added ...
canuckland -
Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks again everyone for your help. Got the thigh to 180 and breast was 167-pulled the turkey and have it foiled.
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Mickey said:Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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TexanOfTheNorth said:Mickey said:Why would anyone cooking less than 16 hours ever need extra lump ( ok, if cooking pizza that long). You should never run out of lump.
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