Quote:
Originally Posted by El Ropo
Most people will say brine is good on a bird. Also you want to be careful with the 40-140 rule. A big bird will take a while to reach 140 unless you start your cook at a higher, rather than low and slow temp.
If it were me, I'd be starting it @ around 300 for maybe 2 hours, then crank heat up to 375-400 till done. Cooking a large bird low and slow will open the door for the nasties to multiply, not to mention the skin will have the texture of a 5 year old rubber band.
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I planned on cooking at a higher heat, somewhere in the 300's like you suggested. What is the 4-140 rule?
