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Turkey emergency!!!

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I got some quick help here, I have a fresh butterball turkey that is 13.5 pound and according to the rule, it is suppose to roast for 3 hour with no stuffing. Right now my turkey is in for around 2 hr and it is already 140 degree. It is not stuffed with stuffing, just some butter herb. By my guess it would be at 165 degree, which is 30 minuites ahead of schedule.... is the turkey done or I put my probe in wrong at the breast?

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  1. Do you have a probe in it that can register near immediate changes in temp? I've had something similar happen before and was able to move the probe in and out a bit to see if I have it too close to bone or the cavity where it will read too hot. If you feel comfortable doing it, take the turkey out of the oven and manipulate the probe. If you move it out a bit and the temp falls then you can reposition it. Just don't take too long doing it.

    2 Replies
    1. re: Leepa

      I just cook until the thigh is 165-170, don't touch bone when checking temp

      1. re: danionavenue

        I agree. I was suggesting the probe may be too close to the bone in this case. If it (the probe) is backed off and the temp falls then that's likely the culprit.

    2. The thermometer may have hit the bone, which will give a bad read - I put in between the thigh and breast into the deepest part of the meat that I can find.

      I would take the turkey out at 160 - cover with foil and let rest for a while - at least twenty minutes, up to 45 min or so - it will continue to cook and will stay hot.

      1. You want to check the temperature in the thigh without touching the bone. The breast is always going to cook before the thighs are fully cooked.

        2 Replies
        1. re: soypower

          Love that we all wrote the same thing at the same time....

          1. re: harryharry

            Haha. That's funny. I almost didn't post because I figured someone else would make that point. I just didn't think it would be that soon!

        2. 3 hours is a long time for a 13.5-pound bird. I never go by those instructions. Cook your bird until your thermometer in the dark thigh meat reads 160-165. Then remove the bird & let it rest tented with foil for 20-30 minutes. The temp will rise during that time.

          Remember one very important point - if you undercook your turkey, you can always put the carved meat back in the oven or in the microwave. If you overcook it, there's really nothing you can do except choke it down.

          2 Replies
          1. re: Breezychow

            If it is overcooked, gravy can hide a multitude of sins.

            1. re: Philly Ray

              Only for the dark meat. Dry white meat will remain dry regardless of what you do with it.