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Free Bird Revisited
bhugg
Posts: 317
So, back to that 26# turkey. I was thinking I would remove both legs and thighs from the breasts and cook them seperatly. I figure it's a fail proof way to get both the white meat and the dark meat to the best finishing temp without harming the other. Thoughts? Concerns? Suggestions?
Large BGE
Dallas, TX
Comments
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You've hit on the easiest way to get the perfectly cooked turkey. The only downside is presentation, if that matters to you. Since you brought this up, I am guessing you don't mind
not having a whole turkey to carve tableside.
Go nuts! -
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Are you a leg or breast man?Green egg, dead animal and alcohol. The "Boro".. TN
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I am a leg and thigh man, through and through.Large BGE Dallas, TX
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I am a leg and thigh man, through and through. Everyone else that is being fed prefers the breast.Large BGE Dallas, TX
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Dark meat first it takes longer give it about a 20 degree head start and you should be good to go
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