This is the sixth time cooking a big bird. I just can't seem to time it right because it cooks so fast! They always come out tasting great and real juicy, but they are always done HOURS before serving time......
I started the brined, 29# turkey out at 400 and droppped to 325.....three hours and it is DONE!!! God....it looks good and seems juicy. I just have to hold it over until half time or there abouts....ANY IDEAS?
Hope your teams do well......I just want my numbers for the squares to come out 7&4, 6&5, 4&1 and 8&4....I'm a Pat's fan.[p]Happy days, Paul