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

 
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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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Unread 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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Unread 12-10-2010, 02:01 PM   #3
bigabyte
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That looks real nice!
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Duh.
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Unread 12-10-2010, 02:37 PM   #4
PBHoss
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Thanks guys!
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Unread 12-10-2010, 02:41 PM   #5
jeffjenkins1
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Looks awesome!

Jeff
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Unread 12-10-2010, 03:00 PM   #6
Johnny_Crunch
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Nice looking bird!
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Unread 12-10-2010, 03:03 PM   #7
aquablue22
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WOW, that bird looks awesome! really great job!
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Unread 12-11-2010, 09:53 AM   #8
shortbus.clw
Wandering around with a bag of matchlight, looking for a match.
 
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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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Unread 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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