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Guest
Guest
I cooked my practice turkey this past Sunday using the honey brine and waterless method described on the website (vertical roast). My 11 # bird took around 2 hours to reach 160 in the breast with a cooker temp of 325-350.
The only complaint was that the leg, thigh meat came out tough. When I took the bird off, I measured the thigh temp to be 190+ degrees.
Will foil help here? Any other advice? Thanks in advance...hope someone can help before Thursday!
John B
The only complaint was that the leg, thigh meat came out tough. When I took the bird off, I measured the thigh temp to be 190+ degrees.
Will foil help here? Any other advice? Thanks in advance...hope someone can help before Thursday!
John B