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Our Turkey
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dcdave
Posts: 8
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...
Comments
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LOOKIN GOOD ! Another MMT Success!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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Oh baby - like Fred said - looking good!~HOPE~ is wishing something would happen. ~FAITH~ is believing something will happen. ~COURAGE~ is making something happen......
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The colour is beautiful - bet it tasted great.
Michael -
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.canuckland
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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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