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11-21-2012, 08:13 PM | #2 |
Resident Glue Sniffer
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Don't eat it too early....you'll get worms.
....I got nothin.
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11-21-2012, 08:16 PM | #3 |
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I've cooked exactly one. Used one of those oven bags. It turned out fine.
Doesn't yours have one of those little timer things that pops out when it's ready? That's all I judged by. (other than the instructions on the turkey) |
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11-21-2012, 08:16 PM | #4 |
Spiraling down the Drain
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Sorry dude. Vodka has taken over. Good luck and Happy Thanksgiving to all.
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11-21-2012, 08:18 PM | #5 |
Shit
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If you fried it you wouldn't have this problem...
I got nothing either. Sorry. try Angelo? Posted via Mobile Device |
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11-21-2012, 08:18 PM | #6 |
sorta mod-ish
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The wife says to aim to four hours, then use a thermo to check until it gets to 165 degrees. Let rest for 15-20 minutes.
She wants to know what kind of brine are you using? |
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11-21-2012, 08:20 PM | #7 |
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3-3.5 hours probably...is what 'm finding
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11-21-2012, 08:21 PM | #8 |
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don't know if it is sacrilegious...but i've always used a cooking bag and it comes out fine
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Clark Hunt: "Thank god for the Dominican pool boy" |
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11-21-2012, 08:22 PM | #9 | |||
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Quote:
Quote:
Quote:
Using this: http://www.williams-sonoma.com/produ...-turkey-brine/ Had a bird brined in it last Christmas, it was ****ing phenomenal. |
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11-21-2012, 08:22 PM | #10 |
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nevermind, i see what you're talking about....every ****ing site is different by an hour
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11-21-2012, 08:23 PM | #11 |
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11-21-2012, 08:24 PM | #12 |
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And yes, I know I should have asked this more than 12 hours in advance.
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11-21-2012, 08:25 PM | #13 |
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165 temp does seem to be a consensus...
i'd plan for about 15 mins per lb and check w/ thermometer towards the end
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11-21-2012, 08:25 PM | #14 |
Shit
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Where's the sense of adventure?
Be epic to burn the mother****er down with everyone there... Posted via Mobile Device |
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11-21-2012, 08:26 PM | #15 |
Shit
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Oh and jk ftr
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