Reply to "Turkey Reports - 2009"

Update;
I did another turkey, this time the 13 pound bird. I duplicated my efforts and the bird temperature was 165 breast and 170 thigh at 2 hours even. The turkey was not as dark as the 17 pound bird, so it's my theory that the longer to cook, the darker the finished product. Next time I do a small bird like that, I'll open the smoker a couple more times to let out the moisture and to allow the heater to kick in more and toast that skin darker. I just love experimenting! ha!!
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