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Old 11-21-2006, 02:04 PM   #21
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[quote=Larry Wolfe][quote="Man's Best Friend BBQ":34vt83ay][quote="Larry Wolfe":34vt83ay][quote="Man's Best Friend BBQ":34vt83ay][quote="Larry Wolfe":34vt83ay]
Quote:
Originally Posted by "Man's Best Friend BBQ":34vt83ay
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:34vt83ay]

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:34vt83ay]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:34vt83ay]

Ok, how about pullin it at 160*[/quote:34vt83ay]

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.[/quote:34vt83ay]

Ok, I'll pull at the breast 160* then let it rest about 45 minutes....by that time, the 2nd turkey might be about done....thank you!

What do you think about rubbin some of that wolfe rub original stuff underneath the skin??
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Old 11-21-2006, 02:07 PM   #22
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[quote=Man's Best Friend BBQ][quote="Larry Wolfe":8x7578ez][quote="Man's Best Friend BBQ":8x7578ez][quote="Larry Wolfe":8x7578ez][quote="Man's Best Friend BBQ":8x7578ez][quote="Larry Wolfe":8x7578ez]
Quote:
Originally Posted by "Man's Best Friend BBQ":8x7578ez
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:8x7578ez]

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:8x7578ez]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:8x7578ez]

Ok, how about pullin it at 160*[/quote:8x7578ez]

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.[/quote:8x7578ez]

Ok, I'll pull at the breast 160* then let it rest about 45 minutes....by that time, the 2nd turkey might be about done....thank you!

What do you think about rubbin some of that wolfe rub original stuff underneath the skin??[/quote:8x7578ez]

Under the skin will work, but do not put it on the outside or you'll have black bird and nasty oil from the sugar burning! You could however use the Wolfe Rub injection that is simple and delicious!
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Old 11-21-2006, 02:10 PM   #23
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[quote=Larry Wolfe][quote="Man's Best Friend BBQ":1lf80s50][quote="Larry Wolfe":1lf80s50][quote="Man's Best Friend BBQ":1lf80s50][quote="Larry Wolfe":1lf80s50][quote="Man's Best Friend BBQ":1lf80s50][quote="Larry Wolfe":1lf80s50]
Quote:
Originally Posted by "Man's Best Friend BBQ":1lf80s50
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:1lf80s50]

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:1lf80s50]

Sounds like a good plan, but it doesn't have to get to 180* to be safe to eat.[/quote:1lf80s50]

Ok, how about pullin it at 160*[/quote:1lf80s50]

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.[/quote:1lf80s50]

Ok, I'll pull at the breast 160* then let it rest about 45 minutes....by that time, the 2nd turkey might be about done....thank you!

What do you think about rubbin some of that wolfe rub original stuff underneath the skin??[/quote:1lf80s50]

Under the skin will work, but do not put it on the outside or you'll have black bird and nasty oil from the sugar burning! You could however use
the Wolfe Rub injection that is simple and delicious![/quote:1lf80s50]

Yeah, I wasn't going to rub anything on the outside and I contemplated the injection.......I might do that with 1 of the birds.....thanks again. I gotta big weekend, turkeys on thursday, shoulder on friday, ravioli's on saturday........
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Old 11-21-2006, 02:46 PM   #24
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Make some raviolis with the pulled pork!! Mmmmm!
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Old 11-21-2006, 08:28 PM   #25
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Quote:
Originally Posted by Larry Wolfe
Make some raviolis with the pulled pork!! Mmmmm!
Ummm, we like bbq larry, but um, not that much..... thanks for the suggestion though [smilie=a_bluesmile.gif]
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Old 11-21-2006, 09:38 PM   #26
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Well yall need to knock off this measuring the breastes temps to determine the doneness of the birds. Thigh joint where it hooks up to the bird gets done last...that is the part you got to worry about. Somebody have been watching Alton Brown and listening to dumb yankees too much.

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Old 11-21-2006, 11:23 PM   #27
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Best I could come up with was a 16 lb Honey Suckle with 3% self basting broth added. 200mg sodium. It will have to work. The organic birds were way to high for my family.
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Old 11-21-2006, 11:40 PM   #28
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Ahhh man..them Honey Suckle Whites is rich folks food up around Whiskeyta Falls. The po folks got Butterballs or some such thing. That will make you and the family very happy on Thanksgiving. Now you prob gonna have to prop it up on the sides to keep it from rolling over onto its side. Them genetically alterered creatures are built sorta wierd. They got such puffy breastes it hard to keep em laying face down if you get my drift. It sort of a Dolly Parton type deal. You put em face down they roll over due to gravity or whutever. Put a fat kielbasa under both wings then eat and replace as required till the turkey gets done. Think I seen that trick performed right on this forum. Very smart folks hang out over here.

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Old 11-22-2006, 12:52 AM   #29
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Thanks for all the advice.

Got my brine cooling in the fridge right now.
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Old 11-22-2006, 07:14 AM   #30
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Quote:
Originally Posted by bigwheel
Well yall need to knock off this measuring the breastes temps to determine the doneness of the birds. Thigh joint where it hooks up to the bird gets done last...that is the part you got to worry about. Somebody have been watching Alton Brown and listening to dumb yankees too much.

bigwheel
I beg to differ Wheeler. You point is valid only if you plan to pull the turkey as you stated in your previous post "at 180*". At which point the breast IMO will be overcooked and dry. This is along with your "upside down" method of cooking a turkey is probably why your wife the "Warden" prefers YOU cook a picnic, they're much harder to mess up, thus making it easier for YOU.

Yeah for some reason, I do value Alton Browns opinion and expertise much more than yours.

Happy Holiday to you and yours Mr. Wheel.

Respectfully,
Dumb Yankee
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