Howdy All. Well I have a stick burner for a smoker. I cook on a Lang 84. It has done me very well. This past weekend I cooked 10 turkeys ranging from 12lbs to 21 lbs. I cook them alot different than from all of you. I dont' worry about the skin. I cook all mine in a pan. This serves 2 purposes. The main reason is to catch the drippings from the birds. I use the dripping after they have been taken apart. I do not use a knife to carve my turkeys. The just fall apart when done. I put the drippings back on the bird after I have cleaned all the bones for moisture on the bird. They are so juicy when I get them done. Also the drippings can be used for gravey and also something else. Most of us deal with leftovers I use the broth from them to make Turkey and noodles. That will be the best turkey and noodles you ever tasted.
I cook the birds at 300. Depending on the size of the bird, the smaller ones took about 8 hours, 17 lb bird took about 10 hours and the 20lb birds around 11 hours. I do not brine the birds. The ones you get this time of year are fresh enough there is no need to me to brine them. I seperate the skin from the breast and rub seasoning on them and also on the skin. That is all I do with them. I check the temp on the bird in the thigh area and usually pull them at 190. Also another thing I do when cooking them is I put the breast down. Don't know why just started doing it and was easier to get the meat off the bird. Just lift the bones out of the meat. Well hope this helps some of you out there or give others ideas. Thanks
Original Post
