TerraForums Venus Flytrap, Nepenthes, Drosera and more talk
Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Mach, I did that last one in my smoker.... but easy enough to do on the weber kettle too.
Here is a great video showing a turkey being done on a weber kettle
Go by temps, when doing a whole bird go for a breast temp of 175f and keep the cooking temps about 250-275F
(whenever I have used the 165 breast temps for a whole bird I have always had issues with some blood (trace) in the thigh bone area)
If doing pieces shoot for more along the lines of 165 for breast and 175 for thighs
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.