Amerique turkey cooking at 300f ?

It is too big to cook whole, in my opinion. I would split it in half, brine for 48 hours, apply generous rub, cook it at full blast in your Amerique, until 160* in breast.

I am also using an Amerique. Been doing 20# turkeys after brining overnite for the last two years and its been averaging 5 and half hours for probe in breast to reach 165 deg.

The breast temp will reach at least 165*F during a rest when you take it out of the heat at 160*F. Just FYI. Hope that helps.

To clarify my previous post. The max temp on my Amerique is 250 deg and place turkey on wire stand. Temp at breast to 165 deg is to compensate for leg temp to reach 170 deg during rest.

G Que,

I've not had the pleasure to cook on an AQ yet,so I'm curious.

Have you checked the temp at rack level with an accurate therm, to chart the temp?

This might be helpful to some of the new folks.

Thanks

Tom,

Never really charted temp at lower level only mid level comparing the AQ probe with my sunbeam by putting AQ probe on one half of breast and the sunbeam on the other half. Both are within a deg or two. Also since brining the turkey it will still be juicy when taking it up to 165 deg.

I thought the Amerique goes up to 300*F. Am I mistaken ?

I think I have an earlier model, it has a 750 watt element and the later ones come with a 1000 watt element.

OIC.

If you are going to be doing much poultry, you should upgrade to the 1000 watt element.