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Old 11-21-2006, 10:06 AM   #11
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BW, I plan to cook breast down the whole time per your advice. You think thats still the best way ? Has anything changed ?
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Old 11-21-2006, 10:16 AM   #12
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I'm going to roast my bird in the Weber kettle. Indirect heat with a foil drip pan. Lay bacon slices across the breast during the cook. Been doing it that way for Turkeyday for more years than I care to remember. Besides, it the only time the Weber gets a workout since I got Einstein.

Using charcoal instead of lump. Just a tradition I can't get away from.
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Old 11-21-2006, 12:10 PM   #13
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Yeppers breastes down the whole time. Feets toward the fire if you cooking on an offset. It do be legal to flip it right side up right toward the end (last half hour or so) and squirt it down with some butter flavor PAM a time or two. That will give it a nice color. Now how purty it will be is dependent on if your breastes skin sticks to the grates..but regardless of the beauty contest it will be infinitely more edible than doing it vice versa.

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Originally Posted by Cliff H.
BW, I plan to cook breast down the whole time per your advice. You think thats still the best way ? Has anything changed ?
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Old 11-21-2006, 01:36 PM   #14
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I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
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Old 11-21-2006, 01:43 PM   #15
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[quote=brian j]
Quote:
Originally Posted by "Man's Best Friend BBQ":2ily84jv
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
alton brown pulled his out before cooking. i plan to do the same.[/quote:2ily84jv]

Thanks, I figured it wouldn't be of much use anyway......
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Old 11-21-2006, 01:44 PM   #16
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Quote:
Originally Posted by Man's Best Friend BBQ
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.
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Old 11-21-2006, 01:52 PM   #17
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Man's Best Friend BBQ":3tadeqi4
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.[/quote:3tadeqi4]

Well, I plan to cook 3 1/2 min per lb. Got a couple of fresh 14lbers on order to pick up tomorrow. Cook at 350* and pull em at about 50 minutes, check the thigh with the trusty thermapen and pull at 170* let it rest till it hits 180*....does this sound accurate???
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Old 11-21-2006, 01:54 PM   #18
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[quote=Man's Best Friend BBQ][quote="Larry Wolfe":3y9wuiqs]
Quote:
Originally Posted by "Man's Best Friend BBQ":3y9wuiqs
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.[/quote:3y9wuiqs]

Well, I plan to cook 3 1/2 min per lb. Got a couple of fresh 14lbers on order to pick up tomorrow. Cook at 350* and pull em at about 50 minutes, check the thigh with the trusty thermapen and pull at 170* let it rest till it hits 180*....does this sound accurate???[/quote:3y9wuiqs]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.
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Old 11-21-2006, 01:55 PM   #19
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[quote=Larry Wolfe][quote="Man's Best Friend BBQ":34tm44ho][quote="Larry Wolfe":34tm44ho]
Quote:
Originally Posted by "Man's Best Friend BBQ":34tm44ho
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.[/quote:34tm44ho]

Well, I plan to cook 3 1/2 min per lb. Got a couple of fresh 14lbers on order to pick up tomorrow. Cook at 350* and pull em at about 50 minutes, check the thigh with the trusty thermapen and pull at 170* let it rest till it hits 180*....does this sound accurate???[/quote:34tm44ho]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:34tm44ho]

Ok, how about pullin it at 160*
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Old 11-21-2006, 02:01 PM   #20
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[quote=Man's Best Friend BBQ][quote="Larry Wolfe":cbw9mrj7][quote="Man's Best Friend BBQ":cbw9mrj7][quote="Larry Wolfe":cbw9mrj7]
Quote:
Originally Posted by "Man's Best Friend BBQ":cbw9mrj7
I think I know to answer to this but if you are frying a turkey should the pop up therm be taken outta the bird before it's fried?? Can't imagine the thing would melt.....
I would take it out regardless of how you cook it!!! All the turkeys/chickens you buy in the store with them already in place are set to go off at 180* in the breast, which is way over done. However you can buy pop up therm's that are set to go off at different temperatures.[/quote:cbw9mrj7]

Well, I plan to cook 3 1/2 min per lb. Got a couple of fresh 14lbers on order to pick up tomorrow. Cook at 350* and pull em at about 50 minutes, check the thigh with the trusty thermapen and pull at 170* let it rest till it hits 180*....does this sound accurate???[/quote:cbw9mrj7]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:cbw9mrj7]

Ok, how about pullin it at 160*[/quote:cbw9mrj7]

Actually you could pull it at 160* and still be safe. I pull my turkeys by the breast temp, always between 160-165* and the thighs are typically several degrees higher around 170*. Then I tent with foil and let rest about an hour before slicing.
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