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Unread 03-28-2013, 10:40 AM   #5
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
Location: Jackson, WI
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I just did a turkey (oven roasted ) on Monday. I had intended to brine it but ran into a schedule issue so I just roasted it.
It turned out very good (better than I expected) and tasted like it HAD been brined.
It was a Butter Ball turkey and I am glad I did not brine it because it WAS previously injected.
Had I brined it, I think it would have been way too much...



BTW, I love smoked turkey, wish I could have finished it in the smoker.
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
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