WOW!!

I had the same exact problems on Thanksgiving with my MM Turkey. I think it might be due to too much lump. Additionally, I could not get my pan off of the placesetter with the BGE feet due to space. I will probably try a different method.

In my experience, my turkey was overdone in about 3 hours. Although overdone, the BGE saved me by providing a moist product. However, the gravy was absolutely awful. It was burnt and disgusting.

This time, I think I will try less lump at a lower temperature.

Additionally, I have invested in a Polder thermometer to allow me to monitor the temperature more closely.

Wish me luck.