Newbie question for a turkey

[orthodoc]

I have a yoder 640. I am doing my first ever turkey right now and I spatchocked it. Dry run for Thanksgiving.

The thighs are already at 178 with the breasts at 148. I have read various things about what is optimal for thighs, but breast seems to be 165 final temp.

Any argument with separating the legs/thighs from the carcass before cooking, so I can take them off before the breast is done? I am planning on doing 2 18 pounders for Thanksgiving, and it may fit better (dark meat on upper rack that probably does not have enough clearance for the breast, even split open).
Thanks

 

[amlong88]

That sounds like a good plan to me. Hopefully someone will be by to give more input.

 

[noboundaries]

30F is quite a difference. I've done a lot of turkeys, doing one this week or next, and 10-15F is more average. Makes me wonder if the breast was still a little frozen.

You can absolutely part the turkey to get better final temp results. Works just fine.

 

[sauced]

Yes, temps are a bit off. Did you brine the turkey? I have done 20 lb. birds, not brined but injected and all have turned out great and took about 4 hours with the smoker running 275 - 300 degrees. If space is a problem, then I would split the turkey up, brine them, then smoke away.

 

[troutman]

Agree with what's been said, sounds like something is off for that big a swing. Typically I just worry about the breast temps. That 640 has plenty of room, separate and don't loose the drums. I hate dried out turkey :mad: