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First Roast Turkey

Dcnsauceman
Dcnsauceman Posts: 3
in Poultry
Had a 12# turkey in freezer. Thawed, made a wet rub from chopped fresh parsley, chopped fresh garlic, BeaZell's Cajun seasoning, and olive oil. Rubbed mixture under skin, then rubbed outside bird with olive oil and liberally sprinkled BeaZell's. Let bird marinate over-night. Stuffed cavity w/celery and onion, cooked over a drip pan of chicken broth, chardonnay, onion and celery. Cooked on wire rack for 3 hours @ 325f until 170f internal. Pretty good for the first time, but small end of one leg over cooked. I need to figure that out and determine where the hot spot is.
Location - "Metropolitan" Pascagoula, MS
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Comments

  • Foghorn
    Foghorn Posts: 10,081
    Sounds like a good cook.  Provide pics next time and the good folks here will help you troubleshoot the overcooked leg.  Welcome aboard.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • minniemoh
    minniemoh Posts: 2,145
    Sounds very tasty. Any chance that overcooked leg was hanging over one of the openings at the side of the platesetter?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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