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Re: 12 lb Turkey

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Posted by Steve in Denver on November 21, 2012 at 23:45:16:

In Reply to: 12 lb Turkey posted by Toni on November 21, 2012 at 20:39:25:

Not 225*...kick it up to between 325* and 350*. Should take about 2 1/2 -3 hours. The skin will be crisper and the color will be great. Breast should be about 160*, thighs at 175*. When yo get there, then take it off and wrap in foil and let it set for at least 45 minutes, as this important for the finished temps. Hold it in a small ice chest that has been warmed with a hot water rinse. This is important for the finished temps of the bird.

Cook it breast up during the entire cook. If the breast skin starts getting too dark, cover the breast meat with a piece of foil.

For the prep, rub the whole, cleaned bird with either peanut oil or grape seed oil. (veggie oil will work if you don't have the others).

Sprinkle a combination of season salt, black pepper, Cajun seasoning (light) and an Italian rub mix all over the bird, inside and out. A little granulated garlic and some onion powder will help.

That's it. Cook it to the temps posted and then follow it up with the foil wrap described. Carve it up and enjoy.


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