Turkey on the grill, didn't go so well

[synodog]

The first few times I’ve smoked turkey, partially frozen parts of the turkey were the downfall. Lately I’ve been spatchcocking them but the last time I also removed the legs so the breast could get pulled off at 160-165 and leave the legs until 180-185. I’ve been most happy going this route.

[phecksel]

this link will give you everything you need to know about preparing and cooking a turkey. https://blog.thermoworks.com/turkey/turkey-temps/

I'm wondering if maybe it wasn't completely thawed, maybe the bottom was still frozen. I wanted to stick it in a tub with a sous vide... maybe I should have. It felt thawed, however, there were some ice crystals inside the cavity.

[phecksel]

Some days...

The smoke tube burns from one end to the other. You must have touched the end where it was lit the first time. The last time you obviously touched the hot end. And I don't Q barefooted....

obviously Wanted to dump the ashes out.

Barefoot is great. Not wearing any clothes is better, but the neighbors complain too much

[LA Pork Butt]

I have limited experience cooking turkey, but it does sound like the dark meat was under cooked. That is the hard part about cooking a turkey. If my memory serves me correctly the dark meant needs to be cooked 10 degrees higher than the white meat. One trick is place baggies filled with ice on the breast beforevyou start the cook to help even things out. I believe the info is in the ThermoWorks site.

this link will give you everything you need to know about preparing and cooking a turkey. https://blog.thermoworks.com/turkey/turkey-temps/

[RonB]

Some days...

The smoke tube burns from one end to the other. You must have touched the end where it was lit the first time. The last time you obviously touched the hot end. And I don't Q barefooted....

[TheQuietOne]

I have so much better luck quartering a turkey before i put it on the grill or in the smoker. The presentation isn't as nice, but I can get every part to perfect temperature without fail.

[mountainsmoker]

If the meat was pointed away from the heat during the cook then the thigh did not get enough heat. I always turn by birds a couple of times to ensure even cooking.

I must have done 50 turkeys over the past few years. I take them off at white meat at 160 and let them rest for 20-30 minutes. The carry over will take them to a delicious 170 and 165 dark. If you like it more well done take it off later.

[Donw]

Boy, what a day! Things can only get better and I’m sure they will.

[HawkerXP]

I don't use a gasser. Turkey like chicken dark meat is usually best mid to high 170s. Check calibration of temp unit with the boiling water / ice water test? I also never used a legal smoke tube.

[ofelles]

Kind of sounds like you got up this morning 😃 I hate it when a series of this happen. If memory serves dark meat needs to go to 185 not 165. That's good for the white meat.

[phecksel]

18 lb turkey, fully thawed.
removed the grates, setting the turkey pan with rack right on the flavor bars. Sort of followed the recipe for the gravy.

Unfortunately, had to use the grill thermometer, which in previous experiences has shown it to be fairly accurate. Shot for 325, had some wild swings trying to get the temperature stabilized. Finally settled on two outside burners just off minimum.

Also had a smoke tube sitting on the outside flavor bar... more on that later.

Thermopro meat thermometer was stuck into the center of the breast. Turkey was not stuffed. I was going to pull it off at 165, wife wanted more, we settled on 175. It came off at 178 and rested while everything else was finished up. About 20 minutes. I confirmed the temperature there and in the thigh with a digital fast read thermometer. It matched.

While it was resting, a lot of "red" juice settled in the cavity. I was not happy with how the dark meat looked. It appeared to be way undercooked. I wouldn't serve the dark meat.

White meat was absolutely delish. Very moist, and had the right "hint" of smoke.

All the meat is mixed with left over gravy and will be pressure canned tomorrow. So it will be safe to eat

Was the dark meat ok, or was I correct to be concerned?

Smoke tube. I went to put the grill grates back on the grill and tested the open end of the tube and it was warm, not hot, so set it on the side table. going to cover the grill and tested the tube again and it was cold... good, I'll dump the ashes into the grass. Grabbed the closed end and it was still burning hot. Flung it into the yard. Cooled off my {now} blistered fingers, went back out to the yard with a pair of pliers, and then stepped on a hot chunk of still burning wood.

What did I do wrong?