Postby spacetrucker » Mon Nov 11, 2019 7:38 am
[quote="GRailsback"]1836 with a light dusting of SPG. Cook until 130-135 internal, then pan with a stick of butter and cover with foil. Cook to 165 and pull them. Parts i got my advice from the counselor, send him a message. He brines his, i did not. And i cooked mine with the skin on. But i won’t the next time. Mine turned just spectacular. I have 4 more ordered with my buddy that works for Ben E Kieth. The counselor for sure steered me right on this,
[quote]
To me this is fantastic, I remove the skin, then rather than pan, the bird I take a piece of foil place the breast meat side down, lay the stick of unsalted butter on top of the breast (in the cavity, if there was one) then add a generous squirt of honey, wrap tightly with the foil and finish to 160 internal. Place in the fridge as soon as cool enough to and reheat the next day as needed. The folks as church say they dont like turkey but they like this... got rave reviews. Sorry no pics I was too busy serving.
me being me, when I cook, I always do a practice cook prior a week or three just to be sure of my methods and timing, so you are right on time to do your practice and take notes so you can be spot on for the big day!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven