01-04-2011, 08:37 AM
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B&C 180 Class
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Join Date: Sep 2010
Location: North-Central Missouri
SORRY I didn't get back to you all quick enough! That bird is AWESOME! My mind was thinking, though, that it'd have a crispier crust (skin) than it did though. BUT, with these you don't coat them in anything. You can inject butter marinaide or any marinaide for that matter. The best thing about it was the JUICYNESS of the turkey! WOW! It was awesome fellas!
I do recommend, however, using the smoke chips, they made the turkey have that smoky flavor! and I recommend keeping the bird in there for the complete time.
The book said to cook the bird for 10 min per pound, which for our bird (16 lbs) was 2hr and 40min. BUT the book said if the turkey reaches 170degrees you can stop cooking it, and it's done. Well ours reached 175 at 2hr and 20min. So we went ahead and took it out. I think if we would've kept it in the entire time, it would've been a little more crispy on the outside.
Make sure you do this outside, as the cooker does sweat some and you don't want to stain your carpet or floors. It's a neat cooker, really easy to clean up and the DRIP PAN caught some grease for AMAZING gravy! My mouth is salavating now thinking about it..... I strongly recommend it!
...and on that day when my strength is failing, the end draws near and my times has come, still my soul will sing Your praise unending, ten thousand years and then forevermore!