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Traditional turkey
williamadamsesq
Posts: 155
Trying a 12 lb butterball on the LBGE today. I wanted to try a comparison with an oven roasted thanksgiving bird, so I just brined it in apple juice and chicken broth, sprayed with Pam and a little Lawrys seasoned salt. Sticking with 325 dome for 4-6 hours.
The next bird will be spatchcocked, mustard and rub.
Comments
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I can't wait until Thanksgiving to try a turkey. My family only eats turkey on certain holidays so I don't get a chance to cook them often. Let us know how it turns out and pictures would be great.
Fayetteville, Ga -
Did two 12# turkeys on my XL last Thanksgiving. Brined, cooked at 350º to 160º breast IT.
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@williamadamsesq I spatchcock turkeys a lot and never used mustard. In fact your the first I have seen it. Might be good, please tell. @BobsBGE try just turkey legs. Do this all the.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I should have used my maverick to monitor the temp more closely. Turned out pretty good, but probably left on about 45 min too long.
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I prefer just the breasts. Took 'er off at 162, cooked at 350.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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