RichardF
is Blowin Smoke!
OK - I've cooked a bunch of turkets in the 10 to 14# range and know what to do to get what I want. Wife calls me at work and says "guess what honey, you will be so proud of the deal I got on a 21# Turkey" (I know, any time you get a call that starts-out "guess what honey" you should be prepared for anything). I reminded her that I wanted to keep the size between 10 and 14# and if she wanted more turkey we'd cook two-birds.
I'm concerned that with a bird this size to get it cooked thru, I will dry it out. It's a self-basting bird so it's been brined, and I plan on coking at 300* to 325*. Any thoughts? I want to try and avoid ice-bagging the breasts.
Thanks
I'm concerned that with a bird this size to get it cooked thru, I will dry it out. It's a self-basting bird so it's been brined, and I plan on coking at 300* to 325*. Any thoughts? I want to try and avoid ice-bagging the breasts.
Thanks