- May 10, 2015
- 7
- 15
I started it at about 300F and then backed it down to around 230F and held it there for 2 hours plus until the breast was at 155F then I covered the breast with foil and moved the temp. probe to the thigh and brought the temp back to 300F, It was pulled off when the thigh temp. reached 155F and is now resting peacefully. Unfortunately I will not be the one that gets to crack that crisp skin and get at that juicy meat, I am giving this one to some folks in need.
10# turkey brined for 36 hours then air dried in the fridge for 24 hours and apple wood smoke
Turkey number 2 is on now
RA Farmer
