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Old 11-27-2008, 02:34 PM   #1
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Gotta late start.........

We plan on eating around 4-5pm, got our 21lb bird (with the biggest breast I've ever seen) on around 11:30. So far so good, weather is beautiful, temps in the high 40's with a slight breeze and at 2:30 the breast is at 128ļ. Won't be long!

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Old 11-27-2008, 02:44 PM   #2
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that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.
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Old 11-27-2008, 02:47 PM   #3
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Quote:
Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.
I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!
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Old 11-27-2008, 03:06 PM   #4
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Man that is one plump gobbler!
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Old 11-27-2008, 03:25 PM   #5
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.
I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!
Larry, ya didn't rub down with any oil, butter, etc.? No Wolfe rub on it? Yeah, let us know how it turns out.
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Old 11-27-2008, 03:51 PM   #6
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Quote:
Originally Posted by WildFireEric
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by dmtky
that's a whopper of a bird, Larry. post pic when it's done. Did ya brine it? HAPPY THANKSGIVING to you andyour family.
I took this one out of the wrapper, rinsed it off and put it on. It's a self basting bird.......they're not too bad if you don't overcook them!
Larry, ya didn't rub down with any oil, butter, etc.? No Wolfe rub on it? Yeah, let us know how it turns out.
I hardly ever rub anything on my birds.
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Old 11-27-2008, 06:41 PM   #7
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i've been doing big birds for some time ,open, wash it out, and season with montreal chicken season,stick it on the barbie upside down cook @ 200-225 degrees till done @ internal temp 165, bout 5 hrs,, flip @ 2 1/2 to 3 hrs depends how is looks,,,, when it's done you can ring the juices out it's that juicey,,, it works for me it will work-4-u (MY $.02) HAPPY BIRD DAY TO ALL
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Old 11-27-2008, 06:48 PM   #8
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The bird is done. This one too right at 7 hours.

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Old 11-27-2008, 09:31 PM   #9
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Nice job Larry. That is really pretty and for a big bird (7 hours is a long cook to not dry out). Mine was half the size and took 3 hours at 300 degrees.
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Old 11-27-2008, 10:17 PM   #10
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Excellent Larry! Thats some mighty big breasts you have!
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Old 11-27-2008, 11:25 PM   #11
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7 hours ? This cook went into overtime.

Looks mighty good.
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Old 11-28-2008, 12:15 AM   #12
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Absolutely Beautiful bird!!! .. Too bad we have to cut into them!!!
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Old 11-28-2008, 05:31 AM   #13
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7 hours ? This cook went into overtime.

Looks mighty good.
Yeah the 7 hours for this 21lber surprised me too, only because the 24lber I did last week only took about 6 hours. In both cases they turned out great and moist.
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Old 11-28-2008, 07:49 AM   #14
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That is one beautiful turkey Larry. What are the toothpicks for?
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Old 11-28-2008, 08:11 AM   #15
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That is one beautiful turkey Larry. What are the toothpicks for?
To hold the skin back over the breast. The processors almost cut the skin all the way down to the thigh bone.
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Old 11-28-2008, 08:30 AM   #16
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Awesome as always brudda!
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Old 11-28-2008, 08:41 AM   #17
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Very nice!!
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Old 11-28-2008, 02:02 PM   #18
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That's a big bird.
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Old 11-28-2008, 02:36 PM   #19
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That is one fine looking bird there larry, hope it taste as good as it looks!! When I get a bigger smoker I will try my luck at smoking one, till then I will stick to frying.
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Old 12-01-2008, 03:05 PM   #20
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Fine color on that bad boy Larry, looks good enough to eat. :P
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