Hell All, hope everyone had a wonderfull Thanksgiving.
So l I smoked my first turkey this weekend. It was a 12 pounder. Brined it for 16 hours, and then smoked it at 225 – 250 (stuffed the bird with onions, apples and lime). First two hours I hit it with smoke (combination cherry & pecan). The last two hours I just let it finish (I thought). I have a Maverick digital thermometer and had the probe inserted in the lower part of the breast. When the temp read 170, I pulled the bird out and let it rest for about 45 minutes. When I started to carve it I noticed the dark meat was not done and had to put it back in the oven for about 45 minutes to finish. Everyone enjoyed it and said it was very good.
My question is what did I do wrong for the dark meat not to be done? Did I have the probe in the wrong area? Pic’s to follow.