Struggling w/this set it and forget it thing. I've been patting turkeys dry. Making sure their 100% thaw, let them rest at room temp after thaw w/seasoning for 2-3 hours. Turn it on high, drop bird in (wings up, legs down, legs spread out, no grill grate on top. Usually put it in the garage or out of the wind. Outside temps are usually 20-30s this time of year by me.
Start checking at about 50% cook time. I find that the breasts are at 150 super fast and it starts freaking me out I'm overcooking it. Then I keep checking but dark meat is way off. Like 120s when the breasts are at 150s. Been following this guide How to Take the Temperature of Your Turkey on how to temp. Essentially Breast 150, Deepest part of joint between Leg and body: 165, Between Drumstick and Thigh: 165. Then make sure it rests for 30 minutes.
Twice now i've pulled the turkey out and the dark meat was make-the-family sick temp. Then trying to put it back in is pretty rough. This year I just portioned it and ended up baking it to safety.
Am I setting the charbroil temp too high? Too big of bird? Not patient enough? Following the wrong temp guide for this kind of cook?
Thanks in advance.
by saphraoz