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Spring turkey roast

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Clay Q
Clay Q Posts: 4,486
edited November -1 in EggHead Forum
Brined then roasted with some pecan chips. 375-400° to finish. Indirect setup on a raised grid all the way for 2 hours and 45 minutes. A quick cook by standards.
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I'm ok with this skin.
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I don't know what was better, the dark meat(I'm a leg and thigh man) or the breast. Brining definitely changes everything. I had a low salt 3 day brine and I'll tell you this breast had flavor as well as tenderness. Let me slice you a piece.
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The completed dinner for tonight. BGE roasted turkey, sweet taters, stuffing with apples and raisins, turkey stock gravy(with a 1/4 cup pan drippings), cranberry sauce and a dill pickle. I'm stuffed!
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