We put the turkey in for 6 hours @ 350 degrees on the 7 hour up to 400 degrees and after 8 hours it was still bleeding! It was in a gaggneau convection oven that typically overcooks things. Any ideas? Someone told us that it was probably because the store may have let the turkey thaw and then they refroze it and sold it again. I have no idea.
What would cause a 21lb turkey to cook too long?
- Thread starter Karli
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