1. BBQ Guy Too says

    Barbecuing a whole turkey is one of the most satisfying cooking experiences I’ve ever had. I’ve honed it down to an absolute science, depending of course, on keeping the coals going continuously in the Weber grill without cooling off or going out entirely. If you stick to the mantra of 12 minutes per pound, and pulling that baby when the breast temperature is 160° or the thigh temp is 170°, you will have the most incredible tasting turkey ever. The temperature will rise a bit as the bird is sitting waiting to be carved. Don’t let the pink color fool you when you cut into it; that’s natural when BBQ’ing, especially if you used added wood chips, which I highly recommend.

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