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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-22-2012, 07:42 PM   #16
buccaneer
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If you ever get a turkey from Ohio...




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Old 11-22-2012, 10:05 PM   #17
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All ended well turkey came out great!!!! 350-400 for around 3hrs
I have 2 more in the freezer, @ 39 cents a lb who could resist

I think I'll use my log splitter next time since it will be easier to clean than my saws, I really could have used the jaws of life!

compound butter under the skin, dusted with lemon pepper, garlic powder and a bit of season salt. Oh so juicy and tender!!!!!






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Old 11-22-2012, 10:24 PM   #18
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Old 11-22-2012, 10:29 PM   #19
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I would leave the spatchcock method for chickens. But your turkey turned out delicious looking.
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Old 11-23-2012, 11:44 AM   #20
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Quote:
Originally Posted by Dallas Dan View Post
I would leave the spatchcock method for chickens. But your turkey turned out delicious looking.
Interesting. My preferred method of smoking a turkey is by spatch-cocking em. I can stack 3-4 on my smoker and have em done in just a couple-three-four hours. The biggest challenge is slicing through the heavier bones.
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