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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-30-2009, 06:12 PM   #46
Rick's Tropical Delight
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which ever way you do it, make sure to make some gravy! and ice that breast... the turkey's

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Unread 09-30-2009, 06:21 PM   #47
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Quote:
Originally Posted by Rick's Tropical Delight View Post
which ever way you do it, make sure to make some gravy! and ice that breast... the turkey's


I am calling a FOWL..... 15 yardbird penalty, and the first to down that bird!!!!
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Unread 09-30-2009, 06:26 PM   #48
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I am calling a FOWL..... 15 yardbird penalty, and the first to down that bird!!!!
intentional eating.
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Unread 09-30-2009, 06:58 PM   #49
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I'll start.
OH..MY..GOD.. What kind of rub is that?? I'll DEFINATELY be giving that a try this year should you choose to share...
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Unread 10-01-2009, 03:01 AM   #50
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Thats some mutant turkey there Rick, why is icying the breast recommended?
Been practicing my turkey skills yesterday as well. Sittin turkey, kept sittin after I removed the beer can.
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Unread 10-01-2009, 04:02 AM   #51
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Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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Unread 10-01-2009, 04:08 AM   #52
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The Prontologist is in...
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Unread 10-01-2009, 05:43 AM   #53
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Quote:
Originally Posted by rolf View Post
Thats some mutant turkey there Rick, why is icying the breast recommended?
Been practicing my turkey skills yesterday as well. Sittin turkey, kept sittin after I removed the beer can.
the theory of icing the breast is to get the breast meat colder than the legs and thighs so you have a better chance of not overcooking the breast and getting it to 160 when the thigh hits 180. it's not my theory or idea so if there are any complaints, contact mad max on the bge forum.

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Unread 10-01-2009, 09:28 AM   #54
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What is the average cooking time per pound? I would love to try this, I could eat turkey sandwiches everyday.
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Unread 10-01-2009, 11:16 AM   #55
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Default Migrating Coconuts?

And Redheart's team name? No shortage of Python fans here I guess...
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Unread 10-01-2009, 11:30 AM   #56
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Default Whoa! Nice support Norco!

I'm sure the turkey didn't mind, seein as how he was dead and all...
Make it yourself? Beautiful bird too!
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Unread 10-01-2009, 11:49 AM   #57
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Sorry, no turkey pics on hand. But I have a comment. It's to inject versus brining. Just my personal preference.
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Unread 10-01-2009, 12:20 PM   #58
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i've typically gone with a kosher or *self basting* bird instead of doing a multi-day brining myself. i still soak the bird overnight in dr. pepper and rasberry salad dressing mixed with lemon pepper seasoning.
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Unread 10-01-2009, 01:15 PM   #59
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guys, your turkey pictures are KILLING ME! They look great! Nice thread, Marty...
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Unread 10-01-2009, 06:36 PM   #60
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Quote:
Originally Posted by BBQ Grail View Post
I am so jealous. Around my house Thanksgiving cooking doesn't belong to me so I don't get to smoke or fry the Turkey.

You guys are amazing...
My husband has made that quite clear to me as well...
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