But I came here and looked it up and .... whew.... so I'm thankful for all y'all. Turns out I just had to wait a few minutes for things to warm up and then it gave me a real temperature reading.
I would pull it out of the turkey and it would almost immediately go to a real temperature. Put it back in turkey and temp would go down, down, get to 32 and then pop back to "LLL".
What I'm *guessing* is that the brined turkey can actually go below 32 without being iced. As soon as it came UP to 32 I got normal readings on the meat probe and it's been looking normal ever since. Was a scary moment though. :)
Here's the "before". After brining it got slathered with garlic and sage butter, under the skin and on the outside. And thyme from the garden stuffed up his.... uh.... thyme from the garden spot. :)
Smoker running at about 330. Turkey is 14 and a half pounds.
I would pull it out of the turkey and it would almost immediately go to a real temperature. Put it back in turkey and temp would go down, down, get to 32 and then pop back to "LLL".
What I'm *guessing* is that the brined turkey can actually go below 32 without being iced. As soon as it came UP to 32 I got normal readings on the meat probe and it's been looking normal ever since. Was a scary moment though. :)
Here's the "before". After brining it got slathered with garlic and sage butter, under the skin and on the outside. And thyme from the garden stuffed up his.... uh.... thyme from the garden spot. :)
Smoker running at about 330. Turkey is 14 and a half pounds.
