I've done at least 6 turkeys at this point and every time they get done much faster than any of the estimates I read on here or elsewhere. Someone just posted they allow 40 minutes per pound to get to 165 IT at the breast. I'm getting done in 10 minutes per pound to the same target or even slightly above. I'm using a #2 and setting it on 250. I always brine, usually for 12-24 hours, but I'm hardly alone on that.
I'm getting no signs that anything is wrong with my turkey. Nothing looks bad when I carve it up. Taste is excellent. Nobody is getting sick. Nobody complains about it in any way. I double probe (one in each breast) and I've even verified with a separate pen probe before so I'm sure I'm getting the correct temps. I had these results last season with 2-3 turkeys and I've had these results twice in the past week.
The only other variables I can come up with are that I trim the skin around the front and rear body cavities so that it's open, I don't put anything inside, and I use the SI turkey rack.
So, why are my turkeys getting done so quickly?
I'm getting no signs that anything is wrong with my turkey. Nothing looks bad when I carve it up. Taste is excellent. Nobody is getting sick. Nobody complains about it in any way. I double probe (one in each breast) and I've even verified with a separate pen probe before so I'm sure I'm getting the correct temps. I had these results last season with 2-3 turkeys and I've had these results twice in the past week.
The only other variables I can come up with are that I trim the skin around the front and rear body cavities so that it's open, I don't put anything inside, and I use the SI turkey rack.
So, why are my turkeys getting done so quickly?