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In Reply to: I thought I would show you my turkey posted by Ray Basso on November 28, 2013 at 21:10:49:
I have only done a few birds and they were brined but I was wondering why you decided to cook at such high of a temp? I cooked mine slower (maybe 240 or 50) and although it ha a tough skin the smokiness seemed to be just right. Mine were juicy and tasty so if you found a trick I am interested.
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