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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2011, 02:11 PM   #1
mykz26
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Default Turkey help!!!

First Happy Thanksgiving to all.. Ok so I brined my turkey over night and put in the oven at 9:30PT at 375*. Left to take a friend home came back about 35-40mins later and oven was at 525*. It's a new digital GE one never used it before so I must have pushed something wrong. So the turkey is browned with a few burned spots on the wings and leg tips. I cover with foil put the oven back to 375* and at 11:30 it's registering on the thermometer 162 in the breast and 176 in the thigh. Is it really possible I cooked an 18lb turkey in 2 hours? I know when you brine it cooks faster but this just doesnt seem right. I probed different spots of the breast and thigh and I'm getting the correct reading. I have it resting in foil right now. I'm afraid to cut into it until I hear from someone.
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Unread 11-24-2011, 02:15 PM   #2
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Its done when its done. If you have a relaible Thermometer its done.
I would take a moment and check my thermometer with the old boiling water trick 212 degrees just to be sure.
Also do not check or probe when in oven or on pit. Take it out of the oven and check temp.
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Unread 11-24-2011, 02:30 PM   #3
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Thermometer is reliable so I trust it just found it a little unbelievable that it cooked that fast. It didnt really get a chance to brown properly on the outside though because I had to foil it so quickly. Would it be ok to put back in the oven at 350* to brown up some more since it's been resting for 20 mins?
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Unread 11-24-2011, 02:51 PM   #4
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Check the feel at the leg/thigh joint. If it's really done the joint will move freely. You could also pierce the thigh so see if the juices are clear.

Putting it back in the oven will cook it more, so you run the risk of over cooking it.
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Unread 11-24-2011, 02:52 PM   #5
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I cooked a 15 lb. Turkey in close to two hours, at 325 degrees....so yes, the smaller
ones can cook reasonably fast.
I think you will be OK to put the Turkey back in now to brown it up....you may want to
use the broiler setting though , so you don't overcook it; but watch it close so it doesn't burn.
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Unread 11-24-2011, 02:55 PM   #6
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Take it outside and use a weed burner to brown it up. It works just don't ask how I know that.
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Unread 11-24-2011, 03:28 PM   #7
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Quote:
Originally Posted by Boshizzle View Post
Take it outside and use a weed burner to brown it up. It works just don't ask how I know that.
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Unread 11-24-2011, 05:34 PM   #8
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that sounds like something I would do!
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Unread 11-24-2011, 06:14 PM   #9
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Well, I was about to post my own story on lightning-fast turkey, but you beat me to it. I brined a 12 pounder, put it on the smoker at 8:30am (thinking I would take it off around noon, for a 12:30 meal.) I had the smoker at 300 degrees. I opened the smoker at 10:30 to cover the wing tips and legs with foil, and decided to check the temps. It had already hit about 170 in the thigh and 180 in the breast.

I wasn't sure what to do, so I dropped the smoker to 225 and left the bird in there until 11:30. I took it out, let it rest for about 45 minutes and we ate a little early.

Fortunately, the brine saved the day. The turkey was still very moist and had an awesome taste.
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