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Let's Talk Turkey

Yahoo Message Number: 7321
Hi Folks,

Always like an oven cooked turkey as long as I was eating the dark meat - drumsticks and underside. The white meat was always too done.
So today, did a little experimenting using two articles in the November 2003 Bon Appetit. The Cooking Class article on page 51 was followed except BBQing the bird in a large gas weber. I did not brine it, but picked on on page 54. The bird was 21.63 lbs and took 3 1/2 hours, about half of what was on the bird's plastic cover. At 3 1/2 hours the breast was at 62 deg and the drumstick at 180 deg. The BBQing article is on page 176 but I used it more for setup. I used an "instant" probe thermometer and got the first measurement at 3 hours.
I won this one as it took 3 days of discussion with the women in my life and I think they were convinced enough that I am now trusted with this narrow responsibility.
Fred Kovol