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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 11-25-2010, 08:21 AM   #1
thomasjurisd
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Default Turkey's are on the Bandera!

Ok Thanksgiving Turkey Fans, first, Happy Thanksgiving Brethren! Last night I injected with Louisiana Cajun Butter, pulled the skin back and seasoned with Yardbird. This morning I rubbed down with olive oil, shook some Yardbird on the skin and iced the breasts while I prepared the fire. Birds went on at 7:40am and here's what they look like at 8:19.
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Unread 11-25-2010, 08:27 AM   #2
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Looking good so far! What temp are they cooking at? The thermo looks like it is just under 300, but the door is open.
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Unread 11-25-2010, 08:28 AM   #3
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Oh my that looks good!
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Unread 11-25-2010, 08:31 AM   #4
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Looking good so far! What temp are they cooking at? The thermo looks like it is just under 300, but the door is open.
The oven temp hanging form the shelf in between both is reading right at or just under 350.
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Unread 11-25-2010, 08:33 AM   #5
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In case anyone is wondering, I realize I forgot to mention the fatty perched on the top shelf as well. It is JD's maple, rolled out and stuffed with a layer of Cranberry and a helping of my family recipe of dressing rolled in a bacon weave.
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Unread 11-25-2010, 08:37 AM   #6
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Those birds are looking mighty fine! And that's a huge fatty. I love to see the Bandera in action.
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Unread 11-25-2010, 08:46 AM   #7
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Mmmm Mmmm good!
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Unread 11-25-2010, 10:24 AM   #8
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Looking mighty good!
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Unread 11-25-2010, 12:25 PM   #9
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Oh my! What a good looking bunch of turkeys! Makes my mouth water. What time is dinner?
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Unread 11-25-2010, 02:12 PM   #10
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ok i'm just going to ask because I cant find it in search, why do you ice the breasts? makes them more moist? or does it help with something else
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Unread 11-25-2010, 02:26 PM   #11
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Unread 11-25-2010, 02:29 PM   #12
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Quote:
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ok i'm just going to ask because I cant find it in search, why do you ice the breasts? makes them more moist? or does it help with something else
Idea is if breast is colder at start of cook then dark meat will come up to temp and both will done approx. same time.
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