Turkey number 1 just off the Acorn

[RAFarmer]

turkey 1.jpg

• RAFarmer
• Nov 23, 2016

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

 

[strycker]

Nice looking bird. What do you do with it now that it's done? Is it going to remain whole for tomorrow? Curious as I'm not sure if best to rest it then go ahead and break it down or leave it whole and reheat tomorrow. First turkey I've done. Mine got a little hot at 175 when pulled.

 

[mike5051]

That turkey looks great!  

Mike

 

[SmokinAl]

Great looking turkey!

Love that skin color!

Al

 

[RAFarmer]

Strycker, I have left it whole and am warming it up in a low oven. My thinking is cut it up and it might dry out.

RAF

 

[donegotfat]

That is a sweet color. I haven't been able to achieve that yet.

Great looking bird!

 

[bdskelly]

Perfect color on that bird.  Point! b