OT: Turkey Mystery

[Bulldog Bruce]

Someone needs to explain the science to me. I have a charbroil oiless fryer. This year I decided instead of doing a whole turkey you can buy a butterball that is just the breast. I bought 2 of those and they were about 7lbs each. I added a wire rack to the basket that the Turkey sits in so I had one Turkey breast on top of the other. There was plenty of air space for each one. (I also bought large Tom Turkey drumsticks for those who like dark meat)

I put a meat thermometer in the top breast and cooked it until it read 165 per the instructions. We sliced that one and it was perfect. Started to slice the one that was on the bottom and it was pink inside. Put in the thermometer and it was 140. Why did they cook at different rates?

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[LandsurveyorDawg]

Only thing I can figure is that heat rises. But, that shouldn't matter that much being that it is only 12 inches away in a very tight space.
I have one of those and it works well. It is hard to time and get turkeys all the way done on the very inside though.

 

[Bulldog Bruce]

Yeah. That is why I went to the thermometer instead of time. The other issue I always had, and thought what I did this year was the solution, was the drumsticks would get a little over done to get the breast up to temp. I just assumed these two would cook in unison.