On Sat, 24 Nov 2007 09:48:22 -0500, "Reginald P. Smithers III"
wrote:

Gene Kearns wrote:
On Sat, 24 Nov 2007 09:30:39 -0500, Reginald P. Smithers III penned
the following well considered thoughts to the readers of rec.boats:

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.

Yeah... and, in fact, I got the "do not use water when using a smoker"
thing from him, too. And I can take the analistic attitude, since he
always backs it up with good science.....


I have never been disappointed when I follow one of his recommendations.
It was his recommendation that made me stop filling the bird with
stuffing. It really made a major improved in the end result of the turkey.



I'd stopped doing that many years ago. On the smoker, I'll put a loose
mixture of chunked onions and apples, which get thrown out. The bird on the
rotisserie is done with nothing up it's butt but the skewer.
--
John H