Thanks everyone!
Been reviewing my notes from the cook, and have learned a few things...
Next time I'm gonna pay more attention to the bird I pick... This one was an all natural Bell and Evans, beautiful bird.... But her nickname must have been Dolly, cause she was a bit heavy up top...
Not that the dark meat suffered too much, but it sure took the white meat longer to come up to temperature than the test butterball I did! And I don't think it was the external temp as much as the size of the breasts (in case you missed the Dolly joke).
If I get another top heavy bird, think I might halve it like the chickens and hang it, or at the very least spatchcock it. But at 15lbs for 4 people, a week later, I'm finally done eating turkey for a while!!! Haha.
Salads, Sammie's, Soup, even Turkey Tetrazinni... I'm ready for the next cook, something different.
Next up, more pig ribs. Will try to get more pics...