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PatioDaddio 11-21-2012 11:25 PM

Turkey Help Line
 
Based on the volume of turkey questions that I've fielded over
the past two weeks I figured that it's time to start a "help line"
post.

If you get in a jam, call for a life line here.

John

Kriss 11-21-2012 11:26 PM

I need a good brine!
 
Please

PatioDaddio 11-21-2012 11:27 PM

Sorry, but please, what?

John

MisterChrister 11-21-2012 11:34 PM

Quote:

Originally Posted by Kriss (Post 2278022)
Please

http://www.patiodaddiobbq.com/2009/1...brine.html?m=1


John's brine is the stuff of legends, exactly where my turkey resides at this present moment!

PatioDaddio 11-21-2012 11:39 PM

Thanks, bro! My turkey is in the same right now. ;-)

John

fingerlickin' 11-21-2012 11:41 PM

You two aren't alone on that one.

AustinKnight 11-22-2012 12:04 AM

Quote:

Originally Posted by MisterChrister (Post 2278025)
http://www.patiodaddiobbq.com/2009/1...brine.html?m=1


John's brine is the stuff of legends, exactly where my turkey resides at this present moment!

Ahh yes as does mine, the morning is coming 325 on the uds, in and out like a robbery!

PatioDaddio 11-22-2012 12:11 AM

First things first... Please don't stuff your bird with anything but air,
and maybe some herbs or citrus. Regardless, leave the cavity at least
half empty.

Next, low & slow is not your friend with big birds. Please cook at at
least 275* (300-325* is better) for food safety.

John

Hook_Line_and_Sinker 11-22-2012 12:24 AM

Very generous and great idea John !

Oldyote 11-22-2012 12:49 AM

I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?

PatioDaddio 11-22-2012 12:52 AM

Quote:

Originally Posted by Oldyote (Post 2278062)
I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?

1-800-HELP-TOM :-P

John

Diesel 11-22-2012 11:33 AM

I have one for you although it pertains to all the liquid that I would like to make a gravy out of but never done so. Can it be done? I have two 20 lbs birds in a pan in the smoker at about 350 and I have lots o liquid that Im also basting with. If it could be done could you help a brother out or point me in the right direction.

bbqbrad 11-22-2012 11:48 AM

What is a good final temp in the thigh?

PatioDaddio 11-22-2012 12:09 PM

Quote:

Originally Posted by Diesel (Post 2278377)
I have one for you although it pertains to all the liquid that I would like to make a gravy out of but never done so. Can it be done? I have two 20 lbs birds in a pan in the smoker at about 350 and I have lots o liquid that Im also basting with. If it could be done could you help a brother out or point me in the right direction.

Sure, you can use the droppings, but be advised that your gravy will have
a smoky flavor.
shows how.

John

PatioDaddio 11-22-2012 12:11 PM

Quote:

Originally Posted by bbqbrad (Post 2278384)
What is a good final temp in the thigh?

165*

John


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