Trial and Error + a Question

Started by Idasotan, October 03, 2009, 01:17:01 PM

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FLBentRider

Six hours is plenty for a Turkey.

Mine are usually done in 4 to 5 hours.

A bird does not really benefit from low and slow except that it won't dry out as fast at lower temps.
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Idasotan

As always, you guys and gals on this forum are a huge help.  I appreciate the thoughts - I pulled it out and it was pretty good.  I'm glad to hear that 6 hours is enough - everything I read from most people said about 8.

Also, the idea of watching where in the cabinet I put the meat and how that relates to the cabinet thermometer and temp is a huge help.

Thanks!

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Idasotan, Isn't this a great place. Caring , helping people. Glad everything was good   CRG

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