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Joined: May 2016
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13 pound, local turkey.

Stuffed.

7 people.


Mom always cooks a ham too.


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12 lb.

Unstuffed

6-7

Oh wait...............it's a standing rib roast. smile


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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24 lbs. feeding 6 of us and stuffed

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Quote
Can’t divulge number of players!

hmmm...raises suspicion


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Originally Posted by Cheesy
I think she said this one was 23 lbs? Brined over night, smoked this morning, just pulled it off an hour or so ago when I was home for lunch. Skin and some backmeat tasted good at least....

Not sure what we're going to do with it. Eat it tonight? Take it to mom and dads tomorrow? Save it for when her grandparents get here Saturday from Texas? Who knows, but I did my part.

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That’s a thing of beauty right there!


If you take the time it takes, it takes less time.
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Trash can cook? 🤷‍♀️


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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[Linked Image]

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24#
+second 13# bird deboned (breast and thighs vacuum sealed and saved for another day), carcass browned and made into broth.

on side (made with broth from bird #2)

7

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Trash can sounds crazy. But...take a brand new galvanized 20-30g can and roll it around in a good hot fire. Burn off the processing oils and coatings. On day of cook, lay down double layer of hd foil on ground twice the width of can diameter. Drive wooden foil wrapped stake in center allowing bird to sit legs down about 8” off foiled ground area and about same distance to top of can. Place ball of foil atop stake and sit the bird upon it from back cavity. Any style of bird, brined or not. Dry bird and add outer seasoning and cavity seasoning. Center can over it and make a good seal to ground. 20lbs of charcoal. About twenty PCs on top and surround can base w rest. Keep the tight to can. Light coals and time a 15lb bird 2 hours from time coals turn gray. Pull can at time limit and check deepest thigh and breast 162-165 degrees. Bird is typically gorgeous and very moist. Plus your oven is freed up for the important stuff!! Good luck. Super simple.


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5 lbs breast. 2 people. Been dry rub brining for last 3 days. Smoker tomorrow for 3 hours or so


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13# & 17#

Un

8 people.

Everyone goes home with an ample supply of turkey.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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I smoked just a trukey breast. Don't remember the weight. Sliced it up yesterday evening. Also had a hunk of pork shoulder left over from making sausage, that I smoked and sliced too. Just me and the wife, and She don't eat much. Covid had the girls staying at home. miles


Look out for number 1, don't step in number 2.
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16lb smoked. We got about 10 this year.


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18 lb injected

Air fried in the Big Easy.

4 people the rest vac. sealed for later.


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Evahbody eating well!!


If you take the time it takes, it takes less time.
--Pat Parelli

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13 pounds brined
Unstuffed
Five mouths


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13.3 pounder. Deboned and stuffed.

4 mouths. 2 of which are under 7 yo. 😁

Last edited by MadMooner; 11/26/20.

“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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[Linked Image from i.postimg.cc]


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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Our turkey is done too....about an hour early.

As always.


I am MAGA.
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Originally Posted by MadMooner
13.3 pounder. Deboned and stuffed.

4 mouths. 2 of which are under 7 yo. 😁


Regular stuffed?


I am MAGA.
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