14.5 pounder. Brined in Slaughterhouse brine for 16 hours. Mixed some olive oil, butter, sage, minced garlic, basil salt and pepper and shoved it under the skin all friendly like. Then rubbed it over the outside just to clean off my hands, y'know...
I had asked in another thread about how long at 325-ish and you guys nailed it. 4 and a half hours. I pulled it at 165, covered it with foil and let it just hang around smellin' up the kitchen while I set the table and stuff. OH! I cut up some butter potatoes, sweet red pepper, red onion, and some baby carrots and dumped them all in the pan I had below the turkey rack about an hour and a half before it was due to finish up. So the veggies and potatoes cooked in turkey drippins.
I wasn't fast enough with the camera to get a shot of it all in one piece, but I got some "in process" pics. In the process of being DEVOURED. heheheh
I had asked in another thread about how long at 325-ish and you guys nailed it. 4 and a half hours. I pulled it at 165, covered it with foil and let it just hang around smellin' up the kitchen while I set the table and stuff. OH! I cut up some butter potatoes, sweet red pepper, red onion, and some baby carrots and dumped them all in the pan I had below the turkey rack about an hour and a half before it was due to finish up. So the veggies and potatoes cooked in turkey drippins.
I wasn't fast enough with the camera to get a shot of it all in one piece, but I got some "in process" pics. In the process of being DEVOURED. heheheh
