Turkey Question

brohnson

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Jan 11, 2010

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Michigan

• Apr 4, 2010

• #1

I put my 13# turkey in at 7:30 and it's now 9:15. The temp was 65 internal when I put the turkey in and it's already at 115 internal. Does this mean my turkey is going to be done by noon or does it take longer to finish or what. We're not eating tell 3:30 so I'd hate to have this just sitting around and drying out. What should I do? My cooking temp is 230.

Thanks, Tim

 

garyt

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Apr 6, 2007

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54455

• Apr 4, 2010

• #2

Seems unusual, make sure your meat probe isn't near a bone, I put mine in the thickest part of the breast

 

brohnson

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Jan 11, 2010

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Michigan

• Apr 4, 2010

• #3

I'll go check it

 

tjohnson

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Savage, MN

• Apr 4, 2010

• #4

Brohnson

I pulled My last turkey at 150* after about 8 hours in My MES @ 225*. Finished it off in the oven at 165* to get the skin crispy. Internal temps would jump up quickly and then would stall out just as fast.

Coated the turkey in Olive Oil and some Season Salt. I also injected the breasts and thighs with mix of Melted Butter and Garlic with a little season salt.

I brined the turkey for today. Gonna smoke it for about 4 hours in my MES and finish it off in my Char-Broil Big Easy Oil-Less Turkey Fryer.



Todd

 

brohnson

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Jan 11, 2010

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Michigan

• Apr 4, 2010

• #5

TJOHNSON I did pretty much what you did with your turkey, I hope it stalls out, I checked the breasts with a different thermometer and got the same temps, so I guess we'll wait and see what happens.

 

brohnson

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• Apr 4, 2010

• #6

Also what temp should I take my turkey to so I know its done, I here anywhere between 170-180. Is this right?

 

northern greenhorn

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Mar 11, 2010

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McHenry, Illinois

• Apr 4, 2010

• #7

I never take turkey past 170*, I don't want them to dry out

 

danielh

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Mar 2, 2010

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O'boro, KY

• Apr 4, 2010

• #8

I get mine off at 160 if they are going to be foiled and put in the cooler to rest.

 

brohnson

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Michigan

• Apr 4, 2010

• #9

If my turkey is way done before before 3 pm when we want to eat what should I do, just foil it and reheat it when we're ready to eat or what would you do?

 

tjohnson

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• Apr 4, 2010

• #10

Your turkey will continue to "Cook" after you pull it out, so at 165* I like to pull mine or the breasts seem to get dry. If the dark meet is still not done(It Should!), I'll throw it back in the oven.

It should "Rest" for 20 minutes or so anyway.

I absolutely hate turkey leftovers, so I made some "Smoked Turkey Salad" from the leftovers.


Todd