所以,你可以帮忙。< br / >< br / >When you do your bird this year, [b]please post a little report here[b] that tells us what you did and I'll add the information.
Here's what will help.
1. Size (weight)
2. Temp you cooked at
3. How long
4. Additional information; brined, injected, seasonsings, comments, etc
Here the start of a list. I went through the forum looking for times just to start us out:
- < br / >
- 10磅野生火鸡烟熏5小时1小时250然后225
- 11磅新鲜鸟,盐水,250浸泡4:40小时
- 12磅(“增强”8%鸡汤)250,4:00小时
- 12磅(8%“增强”)250,4:00小时
- 12磅,新鲜火鸡(盐水)250浸泡4小时
- 12磅,盐水,230,4小时(在烤箱中脆皮额外30分钟)
- 12磅,盐水,250浸泡4:30小时
- 12.38磅,添加溶液,250,持续5:00小时
- 2个12磅,盐水,275磅,三个半小时就能搞定。< br / >
- 13磅,盐水,250' 4:00小时
- 13磅,盐水,220浸泡12小时
- 13磅,盐水,250浸泡3:30小时
- 13磅,注射,250,7小时
- 14磅,盐水,225,4:00至4:30小时
- 17磅230,11小时
- 6磅乳房,盐水,235,9:00小时
- 6磅土耳其野兽。4小时
- 8磅乳房。250, 3:30小时
- 12 10-12 lb�ers火鸡和2个巨大的火鸡胸脯,盐水,425,4小时(过度煮熟)
谢谢你的帮助!
Smokin'