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Old 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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Old 09-30-2009, 06:21 PM   #47
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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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Old 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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Old 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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Old 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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Old 10-01-2009, 04:02 AM   #51
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Ok let's see your Butt!
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Old 10-01-2009, 04:08 AM   #52
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Old 10-01-2009, 05:43 AM   #53
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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.
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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Old 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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Old 10-01-2009, 11:16 AM   #55
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And Redheart's team name? No shortage of Python fans here I guess...
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Old 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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Old 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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Old 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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Old 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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Old 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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