Help with 21 pound turkey

I have the bird in my 22 WSM since 1:10. It's been cooking for now 3 hours and 20 minutes. I use the Weber style remote therm and the reading in the breast is 175. The outside looks really nice and dark. I was about to take it out but noticed a lot of liquid in the cavity. When I poured it out, pieces of what looks like fat came out. The inside of the cavity still looks pink.

I need to cook it some more but don't want to burn the outside. Should I put some foil around the skin?

Thank you!

Bill

Bill what is you reading in white and dark meat??? Check deep tissue but not bone (I am shure you allready know this) sorry..... If meat temp says done its done... If you still feal uncomfortable with it you can foil but remember temp will climb about 5 more deg. during rest.

Mike

Thanks Mike. I had the initial probe inserted from the rear going towards the front parallel to the back bone. I just now took it out and placed it on the opposite breast going from front to back. It now shows 161.

I foiled it in the WSM so hopefully I don't burn the outside.

What temp should I take it out? It now says 168.