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Old 11-10-2009, 10:32 AM   #1
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All about turkey cooking

http://www.seriouseats.com/2009/11/the- ... #continued
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Old 11-10-2009, 11:37 AM   #2
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Thanks for posting JB, interesting and educational for a NOOB like myself. I'm getting ready to brine my second test turkey before the big day.
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Old 11-10-2009, 12:15 PM   #3
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The article says that 150 deg is overcooked. I just don't think I can eat it at 150.
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Old 11-10-2009, 12:43 PM   #4
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Quote:
Originally Posted by Cliff H.
The article says that 150 deg is overcooked. I just don't think I can eat it at 150.
I take mine off the smoker at around 150 and let it set for a half hour under a loose foil tent. We don't stuff the bird too.Works for me.

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Old 11-10-2009, 02:11 PM   #5
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Yeah...it's about resting time. But they were just doing breasts.

When doing a whole turkey, you better be able to answer the bloody leg joint deal when you carve it up!
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Old 11-10-2009, 06:55 PM   #6
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Scotty, You just put a image in my head ------

All the family and friends are gathered around the dinner table watching you carve into this big golden brown bird...... Just as the knife sinks into the thigh red juice starts flowing... The women are screaming, kids are crying and all the men a leering at you with the "I knew you didn't know how to cook" look.......

Please help me wake up from this nightmare.............
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