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Our Turkey

dcdavedcdave Posts: 8
edited 8:28AM in EggHead Forum
We did a 11 lb brined bird semi mad max style. Cooked it at ~325-350 with a little hickory for 3 and a half hours. It was very good...




  • LOOKIN GOOD ! Another MMT Success!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Oh baby - like Fred said - looking good!
    ~HOPE~ is wishing something would happen. ~FAITH~ is believing something will happen. ~COURAGE~ is making something happen......
  • The colour is beautiful - bet it tasted great.

  • CanuggheadCanugghead Posts: 6,174
    Beautiful tan on that bird. I like the way you elevated the turkey from the foil pan with the grid, may be it's the key to alleviate the under-cooked legs problem. What was the breast temp vs. leg temp when you pulled? Also, how/why did the bird end up in the v rack in the second photo? Thanks for sharing.
  • I don't recall the final temperatures but they were a bit over for the breast and thigh. I used the all clad to move the bird into the kitchen and to make the gravy.
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