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Old 11-29-2009, 07:24 PM   #11
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Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
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Old 11-30-2009, 07:05 AM   #12
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Quote:
Originally Posted by bbquzz
Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
What temp are you cooking your turkeys? I cook them in the 245Ί-260Ί range.
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Old 11-30-2009, 10:02 AM   #13
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by bbquzz
Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
What temp are you cooking your turkeys? I cook them in the 245Ί-260Ί range.
Sounds like maybe I should have been down closer to 225. I was at 300 - 305 pretty consistently for 4.5 hours on this bird. I pulled it when the breast was at 165 and the thigh at 180. Here is how it turned out. (My previous birds I did closer to 250 - 275 with similar results). I'm using a 18.5 WSM and this was a 16 lb. free range bird, traditional brine (Patio Daddio) and rubbed with a small amount of canola oil. Other than appearance it was the best I've ever tasted, if I do say so myself



Thanks for following up Larry, I appreciate it. I enjoy all of your posts, WOLFEPIT and of course Wolfe Rub.
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Old 11-30-2009, 11:14 AM   #14
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Very nice bird there Buzz!!!
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Old 11-30-2009, 04:52 PM   #15
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Excellent Larry!
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