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Unread 11-20-2012, 11:15 AM   #1
Knows what a fatty is.
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Join Date: 07-14-12
Location: Kansas City
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Default Turkey test run and a question (pic included)

This past weekend I did a test run on a 14 pound butterball. I brined it for a day (will cut the salt back next time just a bit) and let it rest for another day before a butter injection and smoking at 350. It took 2 hours and 37 mins. I let the turkey sit uncovered for 30 mins before tearing into it. The inside could have been cooked just a little longer. The middle was perfectly moist but the outermost area was a little tough and dry. I know I needed to let it cook just a little longer but the outside was already tough and dry. Any suggestions?

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