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Turkey for the Holiday
I planning on cooking a 16 pound turkey for the holiday tomorrow. Any suggustions as to recipes, temp and minutes per pound. Any advice is greatly appreciated.
Did one on sunday @ 325 indirect over platesetter for 3 hrs. Cooked to 165 internal temp, pulled and let rest for 30 minutes. This bird was 12 lbs. 15 minutes per lb worked for me. Easy on the wood chunks if you dont want a smoked bird. Im thinking i wont use any at all on the next attempt!
Good luck! Craig
Don't forget to brine!!
Add herbs to the brine too.
Thanks for the recommedations.
Steve, do it like a honey baked ham
see my recipe @ the link below
"honey baked ham" - turkey
I typically brine the bird over-night in the fridge, next morning rinse, pat dry and return to fridge, cover with paper towel for an additional 10-12 hours to "dry". This method will produce a crisp "crust" -skin. Enjoy
You do this to a turkey - wow! [p]I have used a brine of 1 gal. water, 1 cup kosher salt, 1.5 oz. pickling spices & honey (soak 24 hours, rinse & pat dry) and smoke indirect at 325* with apple wood until 160* breast temp to get a "ham" flavor. Done this with both turkey drumsticks (Disney smoked turkey legs) and whole turkeys. Always get rave reviews.[p]I'm going to try your recipie the next time I do a bird. I like to try new stuff. That's what makes it fun. Thanks! Joe
Yes, brined bird is wonderful! I have used alton recipe once with excellent results. Brine your bird if you have the time. If you dont, your bird will be just fine without. Rest assured it wont be the first unbrined bird cooked on an egg! Best wishes! craig
I go simple. I put one stick of butter under the skin on top of the breasts and a stick in the cavity. Spray the outside with butter flavored Pam and smoke. Haven't had a bad one yet and come up juicy as.....well, juicy.
All have come out a golden brown with crunchy skin and ..............juicy.
Have done several for friends and they keep asking me to do another one and not to change a thing.
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