Originally Posted by 084runnerltd
I should clarify, it was 165 (IT) when I pulled it out at about 5hrs or so. However, at the 4hr mark it was 163ish....I was just surprised it took another hour to raise the temp 2 degrees.
Turkey itself was great, the skin was overdone....guessing I just didn't cover it up soon enough or any other newbie error I could have done.
The reason why my wife took over cooking Thanksgiving turkey because with mine the skin would be overdone while the meat was still pink. One year we didn't eat until 9 pm and the turkey STILL wasn't quite done.
Like you, I'll stick to smoking smaller turkeys in my MES 30. Haven't done one yet so I haven't read up on foiling. We don't brine our turkeys because my wife has proven that if the turkey is roasted correctly it'll be tender and juicy without brining. She does an upside down turkey in the oven. During the first few hours the fat on the bottom of the turkey will render and baste the breast meat. At the halfway mark the turkey is turned right side up to further roast the meat and brown the upper skin. Last Thursday she produced a turkey that had the most moist and tender, delicious and fully-cooked dark meat I've ever enjoyed. If you know what the "oyster" is on a turkey or a chicken then you'll appreciate that that TG turkey oyster was outstanding.
As for how long it took to get up to that last degree, wait till you smoke a beef brisket, a pork shoulder/butt, or a boneless beef chuck roast and you experience...the Stall. Even when you get past the stall you'll look at the temp display and think the meat's only got about 20-30 minutes to go after that time the temp hasn't moved. That's when you learn how early to start the meat the next time. Still, cooking a 16 lb. turkey to the proper IT in 5 hours is not bad.