What am I doing wrong?

[BadAxe]

Ok, last year and this year I went with Alton's Brining recipe and followed it to the T. Alton says to take the bird out when the internal temp is 161. I put the thermometer in exactly as he did, making sure not to go near any bone for a false readind. Well last year AND this year, boy does it race to reach that temp. I reached 161 last year in under 2 hours on a 16lb bird. This year I set it for 166, just to give myself some room for error. Well again, I did the 500 degrees for 30 minutes, then lowered to 350, and used the foil triangle. Well at about an hour and 55 minutes total cook time my digital thermometer hit 166. So I took it out and let it rest for 20 minutes. Then I sliced into it. Most of it is white, but where ever you approach bones, its still pink and in some places bloody. So back in the oven it goes, but now I am reheating, which is drying it out somewhat.

I do not know why my bird is not coming out fully cooked. I have tested the thermometer, and it seems ot be accurate, and I am sure i am inserting into the bird correctly staying away from the false reading areas. But still not getting a fully cooked bird.

Anyone else experience this? Anyone have any idea what I am doing wrong?

[Quads]

Stick your temp probe in the dark meat down in the thigh and look for a reading of about 175 to 180. My guess is you were getting an inaccurate reading or inaccurate reading from your temp probe.

[bigslickwood]

Mine got done faster than expected this year to. With about 2 hours before dinner, it was at 155. I cranked the heat on the oven all the way down and it floated there at 155. When it was about 30 minutes to meal time, ran it back up to 350. Bird rose to 160. I pulled it and it was perfect.

Kudos to Quads for putting the recipe up. I'm quite sure it was the best turkey I've had. The brisket was fantastic too.

[BadAxe]

Except for the frustration of it not being done when the thermometer said it was, this years bird turned out incredible. The meat was the moistest and tastiest turkey i have ever eaten. First time i ever had turkey that did not even need any gravy, lol. I don't think I did the brining correct last year, and did not have all the ingredients. But this year I made sure I did everything as described, and boy, there is no better way to do a turkey.

[Zemo]

I too used the Alton Brown brine and found it to make the turkey a tad bit salty, but extremely delicious. Next time I will cut back a bit on the salt.

As for your therm readings, are you putting the probe in the breast? the breast tend to cook faster than the legs which could cause you to get good readings yet wind up with some undercooked parts. One thing I do is to place a plastic bag of ice on the breast while the turkey sits out for about an hour prior to cooking. this chills the breast and helps the breast get done right at the same time as the legs.

You may also be pushing the temp probe in too far and getting close the the bones which might give an inaccurate reading.

[BadAxe]

Yea, I was putting in the breast as Alton did. Since last year came out undercooked, I tried to make sure that I was no where near bone this year. I either failed or am getting inaccurate readings from my probe. I will try the legs next year, or even the ice tip. I definitely appreciate that one.

[pie taster]

i did the same method. It was a 20lbs bird and it said it was done in like 2 1/2 hours. which f'ed my time table.

I had the meat probobe, but used an instant meat thermometer to test the dark meat and other areas of the breast. Yes.. i know the multiple holes leak juices. But i think i saved myself what bad axe expierenced as I found parts of the bird that weren't fully cooked. And just threw it back in the oven.

I think the key may be multiple thermometers.

[sunsetpizza]

I had to throw mine back in the oven too. I had a peice of shit thermometer at my aunt in law's house. Next year I'll check the leg before pulling it out.

[BadAxe]

Well at least I am not the only one, makes me feel a little better. Yea, looks like I will be monitoring it different next year, whether it be icing the breast down, multiple thermometers, or probing the legs instead of the breast. But I know I love the brining method and will be sticking with that.

[sunsetpizza]

Yeah I was asked to do the turkey for them this year becasue last year it turned out great.

THis year, after it was done, they gave it rave reviews. They gave me a little shit about it though when it had to go back in. Oh well.... they were trying to rush me is what I told them.

[Screw]

Agreed. I've used his brinig recipe for years and the cook time is the only thing off, it's always got to go a bit longer. But as with any recipe, the time varies greatly on the actual oven temp (and in this case probe placement).

-Screw