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Test Turkey Flop

edited 11:43AM in EggHead Forum
Well this is quite the embarrassment. I did the test turkey today. It was a whopping six pounder that took over four and a half hours to cook to 160 in the breast. Not sure what happened, I had the temp at a steady 325 the whole time and used the indirect heat in the roasting pan method. I guess I should throw on the 20 pounder tomorrow morning so it can be done by Thursday. Any thoughts on what I did wrong is appreciated.


  • AppleApple Posts: 49
    Staton, When was the last time you calibrated the thermometer?

  • Apple,
    Thanks for the tip, but I calibrated it this morning before I started cooking and the turkey wasn't overdone, it just took too long.

  • AZRPAZRP Posts: 10,116
    Were you reading the 325 on the dome thermometer? If so, you had a cooking level temp of 300 or less, especially during the first part of the cook. I run 350 on the dome with turkeys, seems to work just fine. -RP

  • AppleApple Posts: 49
    Staton, What about the temp of the bird (stuffing?) prior to cooking. Room temp or just out of the fridge? Just askin.

  • Apple,
    Basically, right out of the frige and I was using 325 on the dome as a guideline and sounds like I need to crank that up a little. Thanks for the feedback.

  • EdFEdF Posts: 121
    Right out of the fridge would account for it, along with the dome/grid temp difference already pointed out.

    - Ed
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