Tucker Posted November 28, 2008 Report Share Posted November 28, 2008 We did two turkeys (27# each), we have a large group to feed. One was done in the KK the other was fried. The KK roasted one was prepared with home-made bread stuffing inside, carrots, celery, onion and spices in the pan with a butter massage to finish. KK @ 320-330F, covered with foil for 3hrs, uncover for another 3hrs, then rest covered for 30min. Internal temps were: breast - 179F thigh-189F A little high, but NO dry meat, everything was succulent. Roasted 27pounder Fried 27pounder Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted November 28, 2008 Report Share Posted November 28, 2008 54 pounds of Turkey!!! That's a lot of Thanksgiving bird!! Looks awesome! Thanks for the pics! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 1, 2008 Report Share Posted December 1, 2008 FireMonkey's Turkey from General area.. Here it is a couple of hours in...this is the first time the grill was opened since adding the turkey... Here it is with about 30 minutes to go. I am adding the nasty parts for my guests to enjoy. Personally, I think its a toss up between giblets and Mah Dong for "things I would prefer not to have in my grill". ...keeping a watchful eye and being really quiet, not wanting to be the next fowl on the grill. Done! Quote Link to comment Share on other sites More sharing options...
