So I did the Alton brine....

I must have done something wrong & I am thinking I stuffed too much in the cavity,

I had a 12.71lb turkey
But I used the full apple & a whole onion & the herbs.

I used an electronic thermometer & I was watching it at one point go from 130-166 in seconds. The turkey looked awesome, clear juices came out. I took it out & let it sit covered.

But when I cut the thigh, it was a faint pink, so I had to put it back in and just watched it.

Finally i took everything out of the cavity cause i was afraid heat wasnt getting inside?

The temperature kept reading it was high enough.
But in the end I think it was a little overcooked.

Why do you think the temp was off? I wasn't touching a bone?

It was good, but I wasnt wowed, so I must have done something wrong.

Re: So I did the Alton brine....

We do the brine, but dont bother stuffing anything in the cavity.

The temp shouldnt have went up like that so quickly. I wonder if you didn't have the thermometer in the correct spot. We notice sometimes it will say its ready when really its not - then shift it to a more 'meatier' portion of the meat (beef, chicken, turkey, whatever) and its the correct temp.

Re: So I did the Alton brine....

Do you have an instant read thermometer? I find the dial ones not to be reliable.

Re: So I did the Alton brine....

I used a thermometer that you put the probe in & it stays in and a wire goes outside the oven to the reader which you leave on the counter.

I think my old fashion one was not accurate, so I went electric.