Turkey Afterthought

JSlot

I cooked two 14 lb. birds as part of our holiday dinner at work today. These were two of the best turkeys I've ever cooked. No brine, no injection, just some garlic black pepper and Raging River rub on the outside. I put them on at 8:00am anticipating a three-hour cook. Amazingly, these birds were done in two hours at 350° indirect. The breast temp was 167° and the thigh temp was 184°. They looked absolutely beautiful. On the downside, they were done two hours early. I didn't want them to dry out, so, I wrapped them in foil and put them in a warm cooler like I would do with a butt or a brisket. Color me crazy, but I believe this two hour "rest" made the birds just about perfect. The breast was oozing juice and the leg/thigh pulled away easily. Anyway, if you have time, it might be worth trying the next time you do turkey.[p]Jim

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JSlot,

So Raging Rub worked well with the turkey? Checked my pantry and to my horror, realized I was out of the Tsunami Spin which I had planned to use. Not too salty (I am brining my turkey)?