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Temp and time depends on a lot of things, but 275° to 325° are popular on temps. Size of the bird will be most important on time. Speaking to brining a BB turkey-my understanding is that BB turkeys are already injected, Brining and injecting can/may be fine, but injecting twice-perhaps not so much. If I want both (injecting AND brining), I’m the one doing both.Can someone please post a simple Turkey recipe including cook temperatures and time?
I want to cook a simple Butterball Turkey and will not be brining for days.
Thanks
Wow very interesting he pulled the turkey at 155 degrees in the breast never tested the things.
All Things BBQ is great for many types of preps. They have many for turkey but this is your classic holiday turkey with very good details
You ever glaze em in bbq sauce and broil em so they get sticky? That's my favorite way to eat leftover legs.legs (for me) for the Friday-Sunday football games.
No that sounds good. Sounds like I have something to try next weekend.You ever glaze em in bbq sauce and broil em so they get sticky? That's my favorite way to eat leftover legs.
Was watching a show about fair food - I think it was $17/leg at the Texas State Fair.
Agree. I recommend young Amish fresh turkeys. 2 small ones are always better than 1 big turkey. Spatchcock turkeys cook more evenly, and stay juicer. Brine is only 1 hour per lb. Do not overbrine. Especially a butterball and most all frozen birds which was brined once already. I also brine and inject. Cajun butter injection is a favorite. Finally cook to 165F in breast and 175 legs. Make sure it's not undercooked. Times will vary.Temp and time depends on a lot of things, but 275° to 325° are popular on temps. Size of the bird will be most important on time. Speaking to brining a BB turkey-my understanding is that BB turkeys are already injected, Brining and injecting can/may be fine, but injecting twice-perhaps not so much. If I want both (injecting AND brining), I’m the one doing both.
Do you folks do the butter rubbed skin? I always end up with clumps of butter as opposed to a nice coats, same for under the skin, it just doesn’t stick.
I also have problems trying to use a butter based injection, I’m talking home made. It plugs up the injector, in my case it one of the Beast style.
Beast
Anyone have any tricks for these?
https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-videoWow very interesting he pulled the turkey at 155 degrees in the breast never tested the things.