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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 12-10-2010, 12:44 PM   #1
PBHoss
On the road to being a farker

 
Join Date: 10-13-10
Location: Potomac, MT
Default First Turkey on the Traeger

Had a 20# bird in the freezer and just couldn't stand to go buy a smaller one to try on the smoker. Brined it for two days, buttered under the breast skin, and set it at 250F. Used applewood pellets from Bear Mountain. The breast hit 170F and the thigh hit 165F right about the same time, at 6.5 hours. The cavity held enough juice/fat to make stoopid good gravy. The Wif says I can do this again at any time.
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Old 12-10-2010, 01:20 PM   #2
J_Don
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That is one fine looking turkey. Great job and nice pron too!
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Old 12-10-2010, 02:01 PM   #3
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That looks real nice!
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Old 12-10-2010, 02:37 PM   #4
PBHoss
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Thanks guys!
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Old 12-10-2010, 02:41 PM   #5
jeffjenkins1
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Looks awesome!

Jeff
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Old 12-10-2010, 03:00 PM   #6
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Nice looking bird!
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Old 12-10-2010, 03:03 PM   #7
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WOW, that bird looks awesome! really great job!
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Old 12-11-2010, 09:53 AM   #8
shortbus.clw
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So do you guys weigh like 3 or 4 hun now? That looks amazing. How was the skin?
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Old 12-13-2010, 11:14 AM   #9
PBHoss
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No Shortbus, we do not weigh 3 or 4 bills. The skin was a bit chewy.
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