MFL
Knows what a fatty is.
Purchased a 20lb turkey and planned on spatchcocking. In the process I decided to 1/4" out so now I have 2 leg quarters & 2 Breasts. I have them in the fridge dry brining with Harvest Brine.
I am figuring approximate times for the leg quarters to be around 4 hours and the breasts around 3 hours at 250 degree on my Stumps Baby. Do these times sound about right? I would like the Breast to be 160 & the leg 1/4 to be 180 when pulled. Should I cook at higher temp?
Just concerned they won't be ready when our planned dinner time hits. Is there a good way to hold turkey without drying it out?
Any advise would be appreciated.
I am figuring approximate times for the leg quarters to be around 4 hours and the breasts around 3 hours at 250 degree on my Stumps Baby. Do these times sound about right? I would like the Breast to be 160 & the leg 1/4 to be 180 when pulled. Should I cook at higher temp?
Just concerned they won't be ready when our planned dinner time hits. Is there a good way to hold turkey without drying it out?
Any advise would be appreciated.