Reply to "Turkey Reports - 2006"

Former Member

I cooked three fresh turkeys. Two were 12 and 13 pounders, the third was 34 pounds. I rubbed them down inside and out with Deep Pit Seasoning, and coated them with some oil.

The 34 pounder went into the FE100 at 0730 hrs at 250F. He was done at 1830 hrs with an internal temp of 165F.

The two smaller turkeys went into the other FE100 at 0800, and came out at 1500 hrs with an internal temp of 165F.

All were cooled and refrigerated. When reheated they were great.

12/5/0611:36 AM

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