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14.5 # Bird ~ 2-1/2 Hours

thirdeyethirdeye Posts: 7,428
edited 7:16AM in EggHead Forum
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<p />I'm doing the Julia Child shortcut turkey this year. A few short cuts and I'll cut the cook time in half. The leg/de-boned thigh will start about 20 minutes before the breast and wings so everything will be ready at the same time.[p]Happy Thanksgiving Everyone
~thirdeye~

Happy Trails
~thirdeye~

Barbecue is not rocket surgery

Comments

  • thirdeye,
    dr. turkenstein! [p]you will sew that all back into a turkey for the table presentation, right? j/k[p]great work, mon

  • thirdeyethirdeye Posts: 7,428
    Rick's Tropical Delight,[p]Super glue[p]~t~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • AZRPAZRP Posts: 10,116
    thirdeye,
    There is something frankensteinesque about your bird. -RP

  • thirdeye,
    I use the same method, and in my experience the dark meat finishes first by a good half hour. Also, I added a twist this year, which is to use a little crimped aluminum foil boat under the breast to hold all the stuffing. It keeps the stuffing from absorbing all the fat from the bird, which can be overwhelmingly rich. How did yours turn out?[p]Brett

  • thirdeyethirdeye Posts: 7,428
    DSC04216a.jpg
    <p />The Virginian,[p]It was really good. You know, I never took a finish temp on the dark meat .... just monitored the breast and removed everything when it hit 155°. I can say that the boned-thigh quarters are a faster cook than the dark halves (still joined at the hip) I usually cook. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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