How was your turkey? I used a digital probe (Chef IQ). It was reading 140F and it I relied only on that, I would've had a dry turkey but the other areas were well above 160, so I pulled it early and let the carry over cooking do the rest. I spatchcocked it (took off the back bone) and laid it flat. It saves time and the shorter cook time should result in a tender product. Pro Tip: the probes are only a guidance. you cannot rely on them to tell you when it's done. It's done when the chef says it'

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