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?
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?
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