Tucker Posted November 28, 2008 Report 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
Conodo12 Posted November 28, 2008 Report Posted November 28, 2008 54 pounds of Turkey!!! That's a lot of Thanksgiving bird!! Looks awesome! Thanks for the pics!
DennisLinkletter Posted December 1, 2008 Report 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!
