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Old 03-22-2008, 02:51 PM   #1
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Easter Turkeys

Injected these birds last night with Cajun Creole Butter. Couldn't sleep and got up @3:15 and fired up the pit. Rub the turkeys down with cooking oil and put em on @ 4:10 and cooked @ 275-300(with pecan) until the breast reached an internal temp of 165 then pulled. Took them off @ 7:40. Can't wait to cut into em and eat. Happy Easter to all.

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Old 03-22-2008, 02:57 PM   #2
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Nice looking gobblers......what time zone you in; Eastern China? Let me check the papers, maybe Easter is on Sat this year. I have trouble keeping stuff straight.
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Old 03-22-2008, 03:34 PM   #3
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Quote:
Originally Posted by Rag
Nice looking gobblers......what time zone you in; Eastern China? Let me check the papers, maybe Easter is on Sat this year. I have trouble keeping stuff straight.
Just wanted to make sure had enough time for em to get done Boiling crawfish this afternoon and guest want leave until all the beer is gone. Then we have sun rise service @ 6:30 and thought I needed to cook em today.
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Old 03-22-2008, 05:33 PM   #4
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Those gobblers loook great!!!!!!!

Happy Easter to you all!
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Old 03-22-2008, 06:19 PM   #5
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Those look fantastic!!
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Old 03-22-2008, 07:08 PM   #6
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Nice job on the birds TK...great looking color.
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Old 03-22-2008, 07:14 PM   #7
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Boiling crawfish this afternoon!!! You mean I missed the crawfish? My North Carolina wife even loves crawfish. The turkey's look good but post pictures of the crawfish!
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Old 03-23-2008, 10:33 AM   #8
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If they tasted 1/2 as good as the pictures looked it would be awesome!
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Old 03-23-2008, 11:54 AM   #9
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Looks great THK
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Old 03-23-2008, 07:29 PM   #10
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Quote:
Originally Posted by Tannehill Kid
Quote:
Originally Posted by Rag
Nice looking gobblers......what time zone you in; Eastern China? Let me check the papers, maybe Easter is on Sat this year. I have trouble keeping stuff straight.
Just wanted to make sure had enough time for em to get done Boiling crawfish this afternoon and guest want leave until all the beer is gone. Then we have sun rise service @ 6:30 and thought I needed to cook em today.
Just yanking your bobber. Great cook.
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