Which Thermometer to trust - Butterball Turkey

[tjshelton]

Right now I'm smoking a butterball turkey with the little plastic temperature indicator that pops up when the turkey is done.  I've also got my meat thermometer buried deeply in the breast of the turkey.

The bird weighs between 12 and 14 pounds and has been in my MES set between 225 and 250 for about 5 and 1/2 hours.  At 30 minutes per pound, that puts the total cook time around 6 to 7 hours.  My meat thermometer indicates 165 degrees and tells me its time to pull it out but the plastic pop-up hasn't popped up yet.

So, do I pull it now (based on my meat thermometer) or wait for the pop-up?

 

[smoke king]

Don't trust the pop-up thingy.  I understand you should also check for 165 degrees in the deepest part of the thigh, being careful not to touch bone.

 

[davidhef88]

Did you chech your meat therm. with a boil test?

 

[chef jimmyj]

It is my understanding that the Epoxy in the Pop-up indicator does not melt and pop until 180*F. That would be way too done, but guarantees the Clueless won't be serving undercooked Turkey. I like to see 165*F in the Breast and 175-180*F in the Thigh so it is not still chewy...JJ