007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
All about turkey cooking
- Thread starter 007bond-jb
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
bbquzz
Master Chef
Thanks for posting JB, interesting and educational for a NOOB like myself. I'm getting ready to brine my second test turkey before the big day.
Cliff H.
Master Chef
The article says that 150 deg is overcooked. I just don't think I can eat it at 150.
Pigs On The Wing BBQ
Master Chef
I take mine off the smoker at around 150 and let it set for a half hour under a loose foil tent. We don't stuff the bird too.Works for me.Cliff H. said:
Pigs
ScottyDaQ
Master of All
Yeah...it's about resting time. But they were just doing breasts.
When doing a whole turkey, you better be able to answer the bloody leg joint deal when you carve it up!
When doing a whole turkey, you better be able to answer the bloody leg joint deal when you carve it up!
Keith F
Cook
Scotty, You just put a image in my head ------
All the family and friends are gathered around the dinner table watching you carve into this big golden brown bird...... Just as the knife sinks into the thigh red juice starts flowing... The women are screaming, kids are crying and all the men a leering at you with the "I knew you didn't know how to cook" look.......
Please help me wake up from this nightmare.............
All the family and friends are gathered around the dinner table watching you carve into this big golden brown bird...... Just as the knife sinks into the thigh red juice starts flowing... The women are screaming, kids are crying and all the men a leering at you with the "I knew you didn't know how to cook" look.......
Please help me wake up from this nightmare.............
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