John H. wrote:
On Thu, 22 Nov 2007 16:37:39 GMT, "BillP" wrote:

"Don White" wrote in message
...

Yes...oven cooked is the only way we'd even consider cooking our turkey.

I guess you've never had one slow cooked over lump charcoal and apple wood.


This year I did one on the water smoker (9 hours) and one on the Weber
rotisserie (3 hours). Both were great, but the rotisserie cooked bird won
the contest. Next year I'll do the same.

I found by only cooking the bird to 161 degrees (not a 160 or 162
degrees) the carry over heat will bring the bird up to proper temp. and
will be as moist as any meat you have ever ate.

PS - I got the 161 degree temp from Alton Brown, he is the original Mr.
Anal.