Quote:My fried turkey cooked a little strangely.  One leg of the turkey wasn't cooked as thoroughly as the rest of the bird.  I always check the temp in the leg joint (not touching bone) to determine if it's done.  If it reads 180, out it comes.  Well, when I checked one side it was around 160, but the other was reading over 180.  Hmm, so I checked the breasts and they were reading around 170.  The thing had to come out or I risked over cooking it.  Thinking it was just a bad reading, I pulled it out and let it rest.  I just happened to carve on the side that was reading the proper temp and all was well, but later on when trimming it down for leftover storage I found the joint on the low reading side wasn't completely done.  Weird.  I've never had that happen before and I'm clueless as to how it could happen.  

 

Must be that Chinese-made oil I got from Walmart.