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Date Posted: 21:02:10 10/07/02 Mon
Author: smokin Jim
Author Host/IP: slkrmb01bbp-ac07-p48-91.mts.net / 205.200.63.91
Subject: Re: One more thing
In reply to: Barry 's message, "Re: One more thing" on 16:27:22 10/07/02 Mon

Evenin' Barry and everyone else. I have done a pile of turkeys, most whole and some cut in half. The half birds don't take as long as the whole, but that goes without saying. I have brined and I have done them naked. Which ever way you decide here is what I would do. Heat cooker to a minimum of 275F to 325F. Try to keep around 300F average. Turkey is a tender piece of meat that needs only to be cooked, not tenderized by a long slow cooking process. Baste the outside of the bird with olive oil, canola oil,melted butter or margarine when you put it in the cooker and then every 45 minutes after. Don't know what the finished time will be as every piece of meat is different. Cook til you have 170 F in the breast and 180 F in the thigh. Careful not to touch the bone when checking the temp.
Also do not use the temp indicator that comes in some of the turkeys, you can't beat a regular thermometer.
Hope this helps. Keep us posted as to the results. I bet you are cooking with poplar too. Right?

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