Tell you what... we'll save you a healthy portion of the lasagna and freeze it in carbonite for another time. :thumb:
As to telling when the bird was done, I ran a temp probe to the smaller breast and monitored it remotely during the cook as general guide. Once it hit around 130, I started probing the dark meat with a Thermopen (knock off) every ten minutes or so until they hit around 185 and off they came. I took the breasts to around 155 and pulled them for a rest from there.
As to telling when the bird was done, I ran a temp probe to the smaller breast and monitored it remotely during the cook as general guide. Once it hit around 130, I started probing the dark meat with a Thermopen (knock off) every ten minutes or so until they hit around 185 and off they came. I took the breasts to around 155 and pulled them for a rest from there.