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Practice Turkey Run

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    Practice Turkey Run

    I purchased a 12-pound turkey to practice for Thanksgiving. I butterflied the bird and used Meathead's 'Simon & Garfunkel' rub. At first I had trouble maintaining a grill temp of 325. I realized later that my gravy pool (under the turkey) had cold water (duh) instead of hot water.

    I need more practice on carving breast meat. I've read the article on properly carving breast meat, but a video would really help. I am open to any suggestions.

    On to the pics...enjoy!
    Attached Files

    #2
    Key to breast is finding the keel/breast bone. I'll put a video below from Chefsteps (sooner or later they cut out the breasts), it is with a chicken, just a much smaller turkey
     

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      #3
      Beautiful turkey man!!!!

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        #4
        Thanks, Jerod.

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