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Put an quartered apple inside the turkey...just did it last weekend, it was great. Remember, go with a little higher temp than you would use for pork; keeps the skin from getting that rubber texture and you need to get past that "danger zone" temp more quickly.
Lots of good info on here to end...
Can someone give me a "minutes per pound" recommendation for turkey... temp will be 225 on a side box. Just need to figure-out a start time...
The bird weighs 14lbs.
Thanks in advance...this site kicks-***.
Dude...just too funny! But on to another issue, what about the Colts? Sure didn't look good in the opener...might get crushed if they can't stop the run up in Minnesota.
I don't think it will be big enough; I use a Chargriller with a side box...and from what you've said, I'm sure your cooking space is at least twice the size of the Chargriller.