Thighs still underdone

Separate the lower torso from the breast and put it back in the egg? Next time, you may want to try adding some salt to the ice cubes to maximise the chilling.

Try cooking with the breast down in addition to your other preparations.

Hornhonk....Did you have the bird on some sort of rack to keep it out of the drippings in the pan? May not need a new pan at all, but perhaps a rack that will help the bird set half an inch or so above the bottom of the pan? Sounds like the bottom of the bird was in the drippings?? Not seeing pics, this is just a thought.....

Same situation with me. I cooked the bird a little longer resulting in servable dark meat but the breast was a little over. Using Pan with rack above drippings.

I had a spyder with stone for indirect. Placed a tray full of water under the turkey (directly on stone). Water was boiling most of the time and didn't know if that was a good thing

I've read other discussions where the back of the egg is hotter than the front. Some intentionally starting the lump towards the back of the egg. Many keeping the breast towards the front with the legs at back. I finally ended up with the legs facing the back but probably too late by the time I figured this all out.

I was also VERY conservative with the apple chips after reading all of the warnings. Could have used more smoke flavor in Turkey. Will add more chips next time.

Great learning experience. Just need to tweak this out.
Want to do this again soon.
Gravy saved the day for me.

Ditto here. Breast at 165 and thigh at 152??? I pulled the bird, sliced the breasts off whole and put the foil covered carcass back on the egg for another hour till the thighs hit 180. Timing worked out ok luckily and all was served at once. I iced the breasts as well and had the bird sitting in a v-rack in a drip pan above the liquid. Don't know what to make of it? :blink: First time it happened to me. It was a 22 lb. fresh turkey. Don't know if the large size had anything to do with it or not, but it was the biggest one I've done.

Mark

Mark,

That has happened to me once. It was a large bird also.

Steve

We cooked a 14 pound bird. His name was Norman for 3½ hours, then Carcase.

I noticed that the gallon size Zip-Lock bag of ice draped over and was touching the leggs on both sides. So I positioned the bag differently thinking I didn't want ice touching the leggs. Maybe your ice bag was touching the legs at some point.

I didn't rotate at all and it was fine.

I probably had way too much liquid in the pan. The turkey was in the liquid for a long time. The meat, light and dark, was very moist and I'm wondering if the liquid in the pan absorbed up into the turkey.

The breast was 160° and the leg/thigh was 180° on the money when I pulled it off. I cooked it at 350° for 3½ hours, basting frequently during the last two hours. I used my BBQ Guru, a remote thermometer and a Polder. The numbers were all within 1-2° of each other.

I would have liked the skin to be a bit more crispy but the meat was out of this world delicious.

We're thinking of cooking another one soon because this one is almost completely gone already.

Spring "Around Here 'Bird Brain' Is A Complement" Chicken
Spring Texas USA