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Turkey anybody done it this way

aaindaaind Posts: 235
edited 1:48AM in EggHead Forum
About six weeks ago I did a 12 lb bird at 250 for 6hrs , and had to turn it 350 for 1 hr ,it was Super Super good ,no brine no nothing,rubbed down with cooking oil to start and thats it ,
The trukey and smoke was all it needed

Your comments please


  • I did up a Turkey Breast at the mini fest down here in Fl. this year and did a slow cook on it between 250 and 300 and it came out awesome. Just put a little rub on the outside and inside, white wine, and at the end drizzled honey on the out side. It had so much flavor and so juicy. LC getting ready to slice it up.


  • Mike,
    What was your set up on the turkey breast? How long did you cook it? and what was the final internal temp when you pulled it? Thanks.

  • The setup was indirect on my small, did not time it, I go by internal temp. and it was pulled at 160. Let rest for a good 15 min. before slicing. If I remember right this one was around 12 LBs. Wow Tom I see your right here close by me. I am just north of you in New Port Richey, someday we should get together for lunch. Let me know if interested. :)
  • Boss HoggBoss Hogg Posts: 1,377
    Mike, I'm just north of you in Pennsylvania. We can do lunch sometime-come on up. I'll buy. Let me know if interested. :laugh:
  • Mike,
    I would be interested in lunch, bye the way, I met you at the 2009 Ocala fest. I stopped and asked a few questions at your campsite.

    Dunedin, Fl
  • Tom sorry I meet so many people and I am so bad with names. I think its my age. :laugh: I will send a e-mail later with my number and we can hook up.
  • Hey Brian don't be surprise I take you up on that. I still go back and forth to NY sometimes. I just don't do the fly thing, I like to drive. LOL :woohoo: :whistle: :laugh:
  • Do you have the same age problem too!!!CRS :laugh: :laugh:

    Dunedin, Fl
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