At what temp are those little red tops supposed to go up?
Turkey legs seemed a little tough but moist (read 190*) and breast looked to me like it could have cooked a little longer (170*) but again was moist and had great flavor.
So with that does anybody just wait till the red popper goes up like if you were baking in oven?
Turkey legs seemed a little tough but moist (read 190*) and breast looked to me like it could have cooked a little longer (170*) but again was moist and had great flavor.
So with that does anybody just wait till the red popper goes up like if you were baking in oven?