Turkey, Turkey, Turkey!!!

Steve-B

I have so much uncooked turkey now. I went to the store yesterday afternoon and they had all there fresh never frozen turkeys on sale for .49/lb. I bought 2 14 lb whole turkeys and 2 7lb breasts. I went back today to see if they had any ham on on sale ( I wanted to try the Dr Chicken's double smoked hams) and they had the last 18lb turkey for 5 dollars. I guess this will give me a great chance to practice for Thanksgiving. Before the egg came I never looked at the grocey fliers in the Sunday paper...now I go to the store with nothing to buy to see if I can find something new to try. The egg is great!!!

Steve-B

Steve-B,
I also meant to ask if someone has any interesting ways to do turkey? Is there a way to do it low-and-slow, instead of oven directions. Will it dry out this way?

Chef Wil

<p />Steve-B,
I have done 'em quick and done 'em low and slow
quick is like you said, oven style
but the low and slow came out really nice and juicey and very smoked

Unknown

Chef Wil,
How low and slow... and about how long did they take to cook? Per lb?[p]Brian

Chef Wil

Nardi,
it was about a 14 lb'er and took about 8 hours at 225°
I used hickory and pecan, I have done some at 200° for about 12 hours and can't tell the difference between the 2.