Kaluia basted turkey

Unknown · November 2000

Has anybody tried this I have seen the recipe but cant find it now. I'm going to cook turkey like brisket low and slow. Let me know

RhumAndJerk · November 2000

Texas-Mike,
Although I have not cooked poultry at a low and slow temp, the reports on the forum suggest that the meat comes out rubbery and a little gray. Turkeys do a great job of soaking up the smoke flavor at higher temperatures. If no else chimes in, I would suggest cooking in 350-375 range until done. It also helps to rub the skin with oil to crisp it up and place the rubs or seasoning under the skin.[p]Hope this helps,
RhumAndJerk[p]

JJ · November 2000

RhumAndJerk,
I agree with you Mike, 15 min per pd @ 350* will produce a fantastic bird. Been doing them that way for over a couple of decades now on an EGG.

RhumAndJerk · November 2000

JJ,
Did you find the Paprika recipes that I sent in the box?
R&J[p]

JJ · November 2000

RhumAndJerk,
Sure did. Thanks,
JJ

Nature Boy · November 2000

RhumAndJerk,
I got those also, Mike, and been meaning to email you! Thanks a bunch. I learned a lot about paprika...some of those recipes sound pretty tasy too. How about someGarlic Soup?
Happy Thanksgiving
NB

Huck · November 2000

Texas-Mike,
I've done many, many, many at 250 degrees. It works great! If you want to bake some glaze on the skin and cook it crispier, you can get it up to 140-150 and then elevate the dome temp to 350 or so. I've been doing them breast down by the way. What say the rest of you?

Kaluia basted turkey

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