Let the turkey brine for at least 12 to 24 hours, or up to 2 days for larger turkeys. After brining, remove the turkey from the brine, rinse it under cold water to remove excess salt, and pat it dry with paper towels. Preparing and Smoking the Turkey. Preheat your smoker or grill according to manufacturer instructions.Place the turkey in a shallow roasting pan. Pour beer & teriyaki sauce into the bottom of the pan. Rub softened butter all over the turkey. Cut an apple in half & place inside the turkey. Preheat the grille to 225 degrees. Once heated, place the prepared turkey on the grill, uncovered at 225 degrees. Look there's probably a thousand ways to prepare a turkey. No need to be intimidated because I'm here today to share some of the most common tips and methods... Directions. In a medium saucepan, heat 1 quart water, honey and salt over medium heat, stirring often, until salt is completely dissolved, about 5 minutes. Remove from heat. Pour mixture into a large brining container and add remaining 6 quarts cold water, vegetable stock, thyme, and peppercorns and stir to combine.Step 3: Sauté the Vegetables. In a large skillet over medium-high heat, melt 3 tablespoons butter and add diced onion, garlic cloves, celery, and green onions. Sauté for a few minutes until they become tender, then add sliced mushrooms and sauté until they are golden brown. Set aside.Fill the Kamado Joe with charcoal and light it up. Allow it to preheat to about 250°F. While it's preheating, soak the wood chunks or chips in water for about 30 minutes. Set up your grill for indirect cooking. Place a drip pan under the grill grate, directly below where the turkey will go.Are you in the mood for a delicious and hearty meal? Look no further than smoked sausage pasta. This flavorful dish combines the smokiness of sausage with the comforting goodness o...Nov 11, 2023 · Remove the neck and innards from the turkey. Preheat your smoker to 325°F. Quarter your apples, oranges, and onions. Make sure to peel the onion. Stuff half of the oranges, apples, and onions into the turkey, followed by all the fresh herbs. Finish by stuffing with the remainder of the apples, oranges, and onions. When ready to cook, set the Traeger Grill to 180°F. Place the turkey directly on the grill grates of the preheated grill. Smoke at 180°F for 2 hours. Increase ...Place the turkey in a shallow roasting pan. Pour beer & teriyaki sauce into the bottom of the pan. Rub softened butter all over the turkey. Cut an apple in half & place inside the turkey. Preheat the grille to 225 degrees. Once heated, place the prepared turkey on the grill, uncovered at 225 degrees.Once lit, add the briquets to the center depression you created. Keep the dampers about ½ way to ¾ open until the temperature is in the 200°F range. Add 1 chunk of smoking wood once the smoker is up to temperature, put the seasoned turkey thighs, skin side UP, on the oiled racks.May 30, 2019 · Once the smoker reaches 325 degrees, place the drip pan on the lower rack. Place the turkey directly onto the top rack, centering over the foil pan. Place the smoker lid back on and smoke for about 15 minutes per pound. Check the turkey after two hours, baste if desired. Preheat your Traeger pellet smoker as per the manufacturer’s instructions, or heat your smoker up to about 180-F. Put the turkey thighs into a large bowl and sprinkle them liberally with the Montreal Chicken Seasoning or your favorite rub. Rub it all over, then flip the thighs over and season the other side. Put the …Dec 5, 2023 · Instructions. First, melt the unsalted butter in a large measuring cup with at least a 2-cup capacity. Once melted, add the chicken broth, salt, pepper, lemon juice, and honey, stirring well to blend them with the melted butter. Next, ensure your turkey is fully defrosted. How to Roast a Turkey | Traeger Staples. 1. Set the grill temperature to 300°F and preheat, lid closed for 15 minutes. 2. In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt. 3.Preheat a smoker to 225 degrees F with a water pan. In a small bowl, mix together the paprika, garlic powder, onion powder, salt and pepper. Stuff the cavity of the turkey with the apples, onions and lemon. Rub the seasoning mixture on …📋 Recipe: Smoked Turkey with Herb and Garlic Butter. Why you will love this recipe: It contains easy step-by-step directions, whether you are using a Big Green Egg or another type of grill, with photos and tips to ensure you have a perfect turkey. Optional instructions to dry brine your turkey are included.Sep 17, 2020 · Transfer the turkey to the smoker and carefully place on your smoker’s cooking grates or racks. Cook for 30 minutes per pound of bird, or until the turkey’s internal temperature reaches 165°F. Remove the turkey from the smoker and transfer to a cutting board. Leave to rest for 20-30 minutes. Serve up and enjoy. Add the vegetable stock and seasonings to a large saucepan. Bring the brine ingredients to a boil (make sure all the kosher salt has dissolved). Remove from the heat and let the brining mixture cool for 15 minutes. Add the ice to the brine mixture and pour into a container large enough to hold the turkey wings.Mix the brown sugar, onion powder, garlic powder, and paprika in a small bowl, then rub over the entire turkey. Sprinkle salt and peppers generously on all sides. Place turkey in the smoker . Place the turkey breast side up on the smoker, preheated to 275 degrees, and insert a temperature probe. Cook .Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q...Nov 6, 2018 ... Cook the turkey for 15 to 20 minutes per pound depending on the temperature of your grill. This recipe and grilling technique is by Jamie ...Insert an instant-read thermometer into a vent in the lid. Cover grill, adjusting vents as needed until thermometer reaches an internal temperature of 350°F, 15 to 20 minutes. Coat top grate with oil; place on grill. Place turkey legs, meaty-skin side up, on oiled grates over the side without the coals.Nov 15, 2021 · Rub softened butter on the entire outside of the turkey and under the skin. Spray a V-rack with cooking spray and place turkey breast-side up (see note #2). Smoke turkey until the internal temperature of the breasts reaches 159°F and thighs reach 170°F. Use a probe thermometer to verify doneness. Brine the turkey overnight or up to 24 hours. Once you have brined your turkey for at least 12 hours, rinse it well under cold water and pat it dry with paper towels. Let it sit and come to temperature for about 30 minutes before moving to the next step. Preheat the smoker to 300°F.Instructions. Saute onions celery and onion in the butter until they are sweating and soft. Add broth, rice, turkey, bay leaf, thyme, salt and pepper. Let simmer for at least 20 minute,s or until rice is soft. Add more broth or water if the soup needs more liquid. A really pretty peppermint serving tray!Instructions. Preheat the smoker to 225˚F. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings. Add the EVOO and orange zest to the rest of the …May 30, 2019 · Once the smoker reaches 325 degrees, place the drip pan on the lower rack. Place the turkey directly onto the top rack, centering over the foil pan. Place the smoker lid back on and smoke for about 15 minutes per pound. Check the turkey after two hours, baste if desired. Prepare the heat source. Prepare your smoker, gas grill, or charcoal grill for low heat with smoke. Smoke the turkey. Cook the turkey until the internal temperature reaches 165°F (74°C), replenishing coal, pellets, or wood chips as needed. Rest and carve the bird. Let it rest for 30 minutes before carving the turkey.Fill the Kamado Joe with charcoal and light it up. Allow it to preheat to about 250°F. While it's preheating, soak the wood chunks or chips in water for about 30 minutes. Set up your grill for indirect cooking. Place a drip pan under the grill grate, directly below where the turkey will go.Once brining is complete, heat your Pit Boss Grill to 225°F. Coat the turkey skin with olive oil, and make sure to get underneath the bird. Shake in a little extra Pit Boss Chicken & Poultry Rub. Cut the apples, pears, and citrus into quarters and place inside the turkey cavity. Use a shallow pan or drip tray and place the turkey onto the pan.Light the charcoal in your Kamado Joe and set the dampers to allow the grill to get to between 350- and 375-degrees Fahrenheit. In general, turkey roasts at about 13 minutes a pound at 350 degrees so a 12-to-14-pound turkey will roast in about 3 hours. After two hours, start checking the temperature of the turkey by inserting a temperature ...Aug 3, 2023 ... Rub & Smoke the Turkey · In a small bowl, combine the brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne pepper, ...Sep 12, 2023 · Mix the brown sugar, onion powder, garlic powder, and paprika in a small bowl, then rub over the entire turkey. Sprinkle salt and peppers generously on all sides. Place turkey in the smoker . Place the turkey breast side up on the smoker, preheated to 275 degrees, and insert a temperature probe. Cook . 1/4 teaspoon ground black pepper. Cut the turkey breast into 1-inch thick strips. In a large bowl, combine the turkey strips with the marinade ingredients. Cover the bowl and refrigerate for at least 8 hours, or overnight. Preheat your smoker to 225 degrees Fahrenheit. Thread the turkey strips onto skewers.Dec 5, 2023 · Instructions. First, melt the unsalted butter in a large measuring cup with at least a 2-cup capacity. Once melted, add the chicken broth, salt, pepper, lemon juice, and honey, stirring well to blend them with the melted butter. Next, ensure your turkey is fully defrosted. Mix all glaze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside. Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature. Let the turkey rest 20 - 30 minutes depending on size. Jun 24, 2022 · Pre-heat smoker to 225°F. Remove giblets from inside of turkey and rinse bird with fresh water. Brine chicken for 4-24 hours in a wet brine or simply rinse with fresh water. Add brine ingredients in a large pot and bring to a boil to dissolve salt & sugar. Smoked Turkey. Preheat smoker to 250 degrees according to manufacturer's directions. In a small bowl combine the olive oil, butter, garlic powder, dried basil, ground sage, paprika, salt and pepper. Rub the seasoning mixture on the inside of the turkey breast, then gently lift up the skin and rub it under the skin …Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover. Place turkey onto the prepared grate. Add 2 … Mix all glaze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside. Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature. Let the turkey rest 20 - 30 minutes depending on size. For the turkey: Prepare your Big Green Egg for indirect cooking at 350° to 375°. Place a drip pan with the 6 cups of water, giblets and neck in between the convEGGtor and the cooking grate. Remove the turkey from the wrapper. Remove all giblets, the neck and anything else in the cavity of the bird.When the thermometer reaches between 165 and 180 degrees F, remove the turkey from the smoker and place on a platter. Let the turkey rest for 15 minutes. 8. Carve. Use a carving knife or any large, sharp, unserrated knife to carve the turkey. Don't be alarmed by pink meat — this is normal for a smoked turkey.Smoke turkey, skin side up, covered with lid, until meat around ends of drumsticks pulls back and reveals the turkey’s “socks” and a thermometer inserted in thickest part of breast registers ...Step 2: Prep the turkey for smoking. The day you’re ready to smoke the turkey, remove your bird from the fridge at least 30 minutes before putting it on the wood pellet grill or smoker (we use our Traeger for this recipe). After 30 minutes, turn your wood pellet grill or smoker on to preheat to 250 degrees F.Instructions. 01. Using a small amount of charcoal (3 pounds or so), stabilize your grill at 325 - 350˚F and allow to burn for 45 minutes. The goal is to allow the ceramic to warm up and then cook the bird directly over the charcoal using the heat of a dying flame to gently cook the bird.👩🏻🍳 Sarah Mock. Comments. 🥰 Why this recipe works. This is the best smoked turkey recipe for a whole turkey because it frees up your oven for other side dishes. Serving a large crowd? Smoke two smaller turkeys side by side and get your holiday meal on the table baster than smoking one large turkey.Instructions. First, melt the unsalted butter in a large measuring cup with at least a 2-cup capacity. Once melted, add the chicken broth, salt, pepper, lemon juice, and honey, stirring well to blend them with the melted butter. Next, ensure your turkey is …To make a liquid smoke turkey injection recipe, add ½ teaspoon of liquid smoke to the mixture, taste it, and add more as necessary. However, please keep in mind that a small amount goes a long way, so be sure to taste after every addition. Fresh herbs: Bright, garden-fresh, and aromatic, an herb turkey injection recipe is easy to make. …Aug 3, 2023 ... Rub & Smoke the Turkey · In a small bowl, combine the brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne pepper, ...How To Cook Turkey Wings. There are only a few steps to smoking turkey wings: Prep The Smoker – Pre-heat the smoker to 225°F. Prep The Wings – Pat dry the wings and coat in …Raise temp to 250 degrees F. Cook until the breast meat reads 160 degrees F at the thickest portion. Do not remove the probe until the turkey has rested for 20 – 30 minutes. Some recipes I have seen recommend raising the temperature to 325 degrees F after the initial smoke phase.Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan. 6 When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. Transfer the turkey to the refrigerator to chill for at least 1 hour. 5. Remove the turkey from the refrigerator. Truss the legs and tuck the wing tips underneath the bird. Place the turkey in a roasting pan. 6. When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. Preheat the smoker to 250 degrees Fahrenheit using hardwood chips or pellets, according to the manufacturer’s directions. 3. Pat the turkey dry with paper towels and transfer it, breast side up, to an aluminum roasting pan. 4. Stuff the turkey cavity with onion, sage, rosemary, and thyme. 5.Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt.Traeger Smoked Turkey. 4.5. With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours.Light the charcoal in your Kamado Joe and set the dampers to allow the grill to get to between 350- and 375-degrees Fahrenheit. In general, turkey roasts at about 13 minutes a pound at 350 degrees so a 12-to-14-pound turkey will roast in about 3 hours. After two hours, start checking the temperature of the turkey by inserting a temperature ...📋 Recipe: Smoked Turkey with Herb and Garlic Butter. Why you will love this recipe: It contains easy step-by-step directions, whether you are using a Big Green Egg or another type of grill, with photos and tips to ensure you have a perfect turkey. Optional instructions to dry brine your turkey are included.Instructions. BRINE: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F ... Instructions. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. Let the brine boil for a minute and then remove from the heat and let it come down to room temp. Add a cup of ice to a sealable container and then add the turkey breast and the brine.Oct 24, 2018 ... Smoked Turkey Roast · in large glass bowl mix brown sugar, salt, pepper and water. · Add turkey to brine for 12-24 hours · Remove turkey roast...Apr 11, 2020 ... Instructions · Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. · Let the brine boil for a minute and then ... Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F ... Oct 1, 2013 ... Turkeys should be brined overnight, coated with fat only initially, and minimally seasoned. Brining keeps the turkey from drying out during the ...published Sep 24, 2022. Be the first to leave a review! Smoking your turkey gives the mild-flavored meat a boost of flavor, the low cooking temperature helps retain the juices, and …Allow approximately 10 minutes per pound for smoking the turkey. Usually our 26 lb. turkey cooks in about four and a half hours. Check the temperature of the ...Instructions. BRINE: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well.Traeger Smoked Turkey. 4.5. With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours.Oct 24, 2018 ... Smoked Turkey Roast · in large glass bowl mix brown sugar, salt, pepper and water. · Add turkey to brine for 12-24 hours · Remove turkey roast...To spatchcock a turkey, first, remove the spine with shears. Once the backbone is gone, turn the bird on its back and press down hard on the breast, cracking the rib cage. This allows the bird to lie flat in a pan and cook more evenly. Prepare the rest of the bird as you would a regular whole turkey.Apr 28, 2014 ... Smoke the turkey slowly at about 200ºF until it reaches an internal temperature of about 160ºF -- this takes about 4 hours with my smoker. Let ...👩🏻🍳 Sarah Mock. Comments. 🥰 Why this recipe works. This is the best smoked turkey recipe for a whole turkey because it frees up your oven for other side dishes. Serving a large crowd? Smoke two smaller turkeys side by side and get your holiday meal on the table baster than smoking one large turkey.Prepare the heat source. Prepare your smoker, gas grill, or charcoal grill for low heat with smoke. Smoke the turkey. Cook the turkey until the internal temperature reaches 165°F (74°C), replenishing coal, pellets, or wood chips as needed. Rest and carve the bird. Let it rest for 30 minutes before carving the turkey.Remove from the brine and pat dry. Allow the turkey to dry and come to room temperature for 30 minutes on the kitchen counter. Preheat the smoker to 225°F. Mix all of the rub seasoning ingredients together and then rub the entire outside of the turkey legs to fully coat them with the seasoning rub.1. Preheat your Pit Boss smoker to 225 degrees F. 2. In a large bowl, combine the apple juice, vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. 3. …Traeger Smoked Turkey. 4.5. With a crispy outside and a juicy inside, the Traeger smoked turkey calls for simple spices and primal wood-fired flavor. Garlic, butter, thyme, rosemary, salt, and pepper combine to create an herbal rub to maximize flavor while you smoke the meat for 3-4 hours.1. Make your injection liquid. Melt a stick of unsalted butter and combine with hot sauce, lemon juice, chicken broth, salt, onion powder, and garlic powder and whisk together. Place your turkey on a tray to avoid creating a mess. 2. Inject the turkey. Once the ingredients are combined, fill your injector and press into the meat of the turkey ...Oct 25, 2022 · Making the injection. Melt butter in a small saucepan over low heat. Add the lemon juice, chicken broth, garlic powder, black pepper, and salt and cook on low for a few minutes stirring frequently. Set aside until just before the turkey is ready to go on the smoker. Oct 28, 2019 ... Recipe for smoked turkey: · Soak turkey in brine 1.5 hours per pound. · Place your bird on the rack in your roasting pan. · With your smoker o...Rinse the turkey legs with cold water and place them in a large container. Add the bay leaves, cloves, peppercorns, and mustard seeds plus 7 cups of ice (listed under the brine ingredients). Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the turkey legs and ...1. Make your injection liquid. Melt a stick of unsalted butter and combine with hot sauce, lemon juice, chicken broth, salt, onion powder, and garlic powder and whisk together. Place your turkey on a tray to avoid creating a mess. 2. Inject the turkey. Once the ingredients are combined, fill your injector and press into the meat of the turkey ...Place the turkey breast-side up on the top grate. Set the lid vent and the three bottom vents 100% open and leave them that way throughout the entire cooking process. Cook the turkey until it measures 160-165°F in the breast, 170-175°F in the thigh, using an instant-read thermometer.
How To Cook Turkey Wings. There are only a few steps to smoking turkey wings: Prep The Smoker – Pre-heat the smoker to 225°F. Prep The Wings – Pat dry the wings and coat in …. Self serve ice machine
Step 2- Season. Combine brown sugar and spices in a small bowl and season the turkey wings with the spice rub. Step 3- Smoke. Place the wings in a preheated smoker and smoke until they reach 165°F, or for 2 hours. Step 4- …SMOKED TURKEY RECIPES: A dry rub works amazingly well on turkey, but doing a brine with the dry rub adds more flavor. There is no wrong way to smoke a turkey. Now, I buy extras during the holidays ...Table of Contents. The Best Smoked Turkey Recipe. A Few Things Before Getting Started with Smoking a Turkey. Ingredients Needed for a Smoked Turkey. How to Prepare a Turkey for Smoking. …Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100°F to 110°F, about 2 to 2.5 hours. Take into account temperature fluctuations due to ambient weather.If you’re looking for a delicious and versatile protein option, oven roasted turkey breast is the way to go. Not only is it lean and packed with flavor, but it’s also incredibly ea... Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Smoke a turkey for a big occasion and make a bigger impression. With our smoked turkey recipes as your guide, you'll be on the road to turkey stardom. Cajun-Style Smoked Turkey. Smoked Beer-Can Turkey. How to Smoke a Turkey. Red Beans and Rice With Smoked Turkey Recipe. Honey-Brined and Smoked Turkey. By Traeger Kitchen. Enjoy the best smoked turkey this holiday season. This bird is brined in our signature citrus brine kit, rubbed down with Turkey rub, and smoked over none other than our Turkey Blend hardwood for flavor inside and out. Learn how to smoke a turkey for your feast. Shop Ingredients. Prep Time. Microwave method. Place the turkey on a microwave-safe dish, cover with a microwave lid or wrap, and reheat in increments of 30 seconds until warmed through. Air fryer method. Preheat your air fryer to 350°F. Arrange the slices of turkey in the air fryer basket and brush the slices with melted butter to keep them moist.SMOKED TURKEY RECIPES: A dry rub works amazingly well on turkey, but doing a brine with the dry rub adds more flavor. There is no wrong way to smoke a turkey. Now, I buy extras during the holidays ...Hosting Thanksgiving dinner can be a daunting task, but with the right recipe, you can impress your guests while keeping stress at bay. One of the classic dishes that takes center ...To start, cook your pasta accordingly. Heat your leftover turkey in a skillet with onion and garlic, then add the tomato sauce and seasonings. Toss the pasta into the mixture until it is fully coated in the sauce. Pour the …Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q...Jan 4, 2024 · Smoke the turkey for 10 to 12 minutes per pound—a 12- to 14-pound turkey will need 2 to 3 hours roasting time), until the thigh registers at least 160°F and up to 180°F and the breast is at least 150°F (and no more than 165°F) on an instant read thermometer inserted in the thickest part of the meat without the thermometer touching bone or ... Place a temperature probe in the thickest part of the turkey breast, about an inch away from the breastbone, and allow the turkey to roast until it reaches an internal temperature of 165°F. Note: rotate every 45 minutes to an hour to ensure even cooking and color. 1 teaspoon smoked paprika. Preheat your smoker to 225 degrees Fahrenheit. In a large bowl, combine the apple cider vinegar, water, salt, peppercorns, oregano, thyme, and paprika. Place the turkey in a large brining bag and pour the brine over it. Refrigerate the turkey for 24 hours, turning it every 8 hours..