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Thanks Larry for the recipe and help and also thank you Jim for answers as well! Our 13.5lb turkey turned out perfectly and everyone LOVED it. THANKS!

Thanks. I was just making sure that it wasn't bad for the cooked bird to sit unfoiled for 90-120 minutes. I'm guessing it'll just need to be reheated somehow? Does anyone stick their birds in the oven to keep warm before eating? <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Question...if I plan on making gravy (especially with the "juices" from the smoked turkey), how / where should I let the finished turkey rest? I figure the time between the turkey being done and then being served will be about 90-120 minutes. I'm trying not to soften the skin by wrapping it in...

I decided that the excess salt was like not good, so I started from scratch. Can't wait to try this bird!

Ooops... I have a 13.5 lb turkey, and I just put in 1 1/4 cups of salt for about 1.5 gallons of water. (I thought it said 1 cup per gallon). Should I dump this out and start again?? Will that much salt be a problem?

Grabbed me some for that price as well. Figured it wasn't too bad of a deal!

I believe Adam is asking Bryan about his Road Side chicken salad. </div></BLOCKQUOTE> Thanks Mike...yes, that is what I was requesting. And thank you Bryan for the approximations. I had intended to use some of the RS chicken that I grilled for today's 4th celebration for the chicken salad...

This stuff (both the bread pudding and the praline sauce) is OBSCENELY delicious! I baked my own Challah bread (w/ a touch of cinnamon) in the electric bread maker and it paired nicely. (Side note: My bread pudding was just a tad soupy at the bottom though...but stiff delicious) THANK YOU...

I'm interested in this recipe (approx. quantities of each ingredient). Could you share? Love the RS chicken BTW... bought and assembled the Performer last night, then made the RS chicken for the 1st time! Thanks!