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Gnomatic

Going for a spin

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I intended to dry brine this bird, but even after three days of refrigerator camp, this bird was still mostly frozen.  So last night I called an audible, and submerged it in a wet brine so it finished thawing.  Once seasoned, I injected w/ garlic butter and stuffed it in the roti cradle.  So far so good ...

 

Edited by Gnomatic
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Spun the bird at 325F - 350F for a little less than two hours.  The bird had GREAT flavor, at least the meat.  As good as any I've done.  The skin was not crispy unfortunately, but I suspected that would be the case since it barely had any time to dry after be pulled out of the brine.  I'll definitely do again.

On a side note, I think I finally got the hang of the roti cradle.  The turkey kept spinning the entire cook, and the cradle didn't unscrew itself and wasn't jammed in the cooker when it was time to pull.  Thanks @tony b and everyone else who's given me advice on this.

1124161750a.jpg

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