Reply to "Turkey Reports - 2007"


    1: Which smoker ; FEC 100 , Hickory Pellets from Eddie
    2. Turkey; Size14#,14#,15#,16#
    3. Preps ;Alumnium pan,Jacarded skin,Rud's dry rub,doubled cheese cloth on breast & legs,1/3 length stick butter on breast, 1/6 length stick butter on each leg , remove cheese cloth when meat themp 10 degrees before finished to alow browning.
    4. Smoker temp ;180 for 1 Hr. , 350 to finish,170 in the breast themomator beeps,and breast to a temp of 180.
    5. Total Time ; 3 to 4 hrs
    6. Comments ; great flavor, and very Moist


earl
Last edited by Former Member
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