On large pieces of meat I always cook to desired internal temperatures. It seem to be the only way I can assure it is done.
Decided to smoke for 4 hrs then finish in an electric roaster. Considering how well poultry soaks up the smoke it should be a nice mild smoky flavor and finishing in the roaster will keep it moist. Time will tell....
I think your on the right track there... A turkey that big would not even fit in my Bradley smoker.
Dang....2 hours in the roaster at 350 and its almost done. Smells and looks like a good combo
Sinner.Liquid smoke...
Essentially butterflied. You cut out the backbone so you can open it up and lay it flat. Cooks more evenly and MUCH faster than stuffed.
Essentially butterflied. You cut out the backbone so you can open it up and lay it flat. Cooks more evenly and MUCH faster than stuffed.
Gothca! Thanks! I had never heard of that, but it's a great idea!
works great for whole chickens, too
