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Turkey Test Run

300 degrees for about 3.75 hours on a 15 lb bird. Took it off at 160 breast. It was just a shady brook "natural" which basically means the 3%wt brine solution doesnt contain plutonium. It came out pretty good. Of the 10 or so turkeys I've cooked, this was the first my dad had. He's always been a 28lb bird stuffed etc so it was fun to see his reaction to the texture of a smaller unstuffed bird. I did put one chunk of Adler on the coals and it was gave the bird a lot smokier finish than I was expecting. I was expecting a very subtle smoke and while good, it was much fuller than I would want to serve for the traditional holiday bird.


  • Did you cook it direct or indirect?  What kind of rub was on it?

    Thanks, just posted my test turkey as well, skin was darker, but very moist bird.
  • TonyATonyA Posts: 582
    Indirect. The rub is just some onion and garlic powder (granulated), salt, pepper, and celery seed.
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