I posted here a couple weeks ago and asking for a recipe and ended up settling on the serious eats one. 148.5 for 30 hours for the dark meat and 3 hours for the white meat with the skin on and broiled for a couple minutes for some color. Seasoned generously with garlic/onion + salt and pepper. I ignored the bag juice and used turkey stock, caramelized onions and a roux to make a gravy.
It was delicious and I’ve been asked to cook the turkey/gravy for the foreseeable future. God damn it.
by WhoAreWeAndWhy
4 Comments
Congrats! Nothing quite like doing a big meal perfectly. Enjoy it
Amazing
Mine gets smoked the day before, 12 hours at 165 for the dark meat and 3 hours at 144 for the white meat. Dark meat falls off the bone, white meat is wonderfully moist.
Only problem is I did two 13 pound turkeys and only have a little bit left after family took home leftovers.
Are those dark meat times typical or long?