This is the opposite of what I expect. The thigh is done (165) and the breast is only 135. I'm cooking a NYT recipe buttermilk brined spatchcocked 16.75 pound turkey at 400. How can I get the breast to an acceptable heat level without overcooking the thigh? Help!
About 30 min ago I tented the thighs with Al foil, but it didn't narrow the temp diff.
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