SnS Turkey IT quandry

[JPGators17]

I followed the ABC steps for smoking my first turkey with the SnS, and the results were ok, except for the fact that the upper part of the breasts cooked faster than the lower part of the breasts, which required me to turn the bird 180 degrees (see picture, including the ITs at the time of rotation) so that the undercooked parts were closer to the coals.

I am assuming that the bird may have been too big for the kettle (19 lbs), therefore, one side was too close to direct heat from the coals. any thoughts on what caused this and how I can avoid it in the future?

Basically, I had to over cook the thickest, juiciest part of the breast to reach safe IT throughout. I'm glad I checked, I almost assumed that if the thickest part was done then the rest must be too.

[David Parrish]

That bird was at the limit of what you should cook on the kettle. You have to go by weight and body shape. I've seen 19 pounders that fit better but that is a lanky bird. In my experience rotating the bird can help even out the cooking, and if you have them, placing the bird on GrillGrates also helps even out cooking.

[David Parrish]

And if you can't do any of that try icing the breasts before you start the cook. That will slow down the heating at the top of the breast so the bottom has a chance to catch up.

[JPGators17]

Thanks David Parrish I figured that was the problem, . I'll just aim for a little smaller/better fitting birdie next time. I was hoping that was the problem, that's correctable.

[David Parrish]

Thanks David Parrish I figured that was the problem, . I'll just aim for a little smaller/better fitting birdie next time. I was hoping that was the problem, that's correctable.

You bet!

[Thunder77]

Also, my experience has taught me that the heat can be more intense on the side opposite the SnS. Something to do with reflection of heat. So rotating the the bird is not a bad idea.