stan
is one Smokin' Farker
- Joined
- Aug 26, 2004
- Location
- Pleasant Hill, MO
I also do low and slow. Key is brining the turkey over night, butter under the skin on the boobs, onion, carrot and celery in the cavity and watch the skin and boobs and baste (butter mix) if they look like they are drying out. I have not had a dry turkey using this method and i have used it the last 4 years. Last year I did 10 turkeys and 5 turkey boobs for neighbors and coworkers.