Here is a video I did some time ago...very amateur. I was 25 pounds heavier than I am now! LOL I would also change a little bit of the things I said here. I would not cook a bird to 185 anymore... I would go no higher than 180 and no lower than 165 or 170. I also do not use the pop button method because it tends to overcook and dry out the bird to do that. I thaw my bird for at least 3 days in the refrigerator before I cook it. I still LOVE THE SKIN!!! LOL I will share some more tips and such over the coming days... both my tips and some great links I find. We are also going to brine our turkey this year I think. It makes for a much more moist bird to do this. I might even do another video! :o LOL We shall see...
For the past several years we have brined our turkeys and they are just wonderful and moist. I highly recommend it.
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