Just saw this IAMM! Thanks! At least the old thread survived in some form. Photobuckect leaving wrecked the thread but you saved alot of it. I do need to state that I did not write alot of the text contained in this 2.0 version. Since I don't have the original thread anymore I will try to find it.
Found it minus a bunch of pic's due to Tiny Pic going away. Many more survived in the OP. The info remains the same.
Here's the Original Version with the photo loss. The info I posted remains the same from the original version.
When I did mine I ran it for 15-20 min to get to Temp. Put the Bird in and when it had the color I wanted I took the mesh lid off and continued the cook. I also trussed the bird- see Alton Brown Trussing a Turkey Video- to hold it together so it cooked evenly. Prior to cooking I put bags of ice over the breast to drop their temp so the white meat is done when the dark meat was. Put your thermometer in the thickest part of the breast for the cook. I always brine my birds. I believe that does help speed up cooking time but this might be my magical thinking
There is another tutorial I believe That Mike AKA Happy Hapgood did a few years back
Hope this helps
I'm going to start an updated thread from start to finish. Trussing, injection, and the finished product. Have what I think is a more dependable photo hosting site. Will try to include all previous info. Maybe useful at Christmas this year.
TBE does an amazing job cooking turkeys. I just do the Turkey. I know Mike has done other things in it. If you decide to get one I believe that there are 2 sizes. I think most people here use the smaller one
You will really like how this thing cooks. It helps to truss the bird so its cooked evenly and to ice the breast meat for about 45 min to drop the temp so the white meat is done at the same time as the dark meat