"Edwin Pawlowski" wrote in message
news

"Yoo Momma" wrote in message

I set the burner on low and it seems steady around 225, I'll bump it up a
notch.

Unlike brisket or pork shoulder, turkey does not need the low and slow.
It can be done at the same temperatures as the oven and get good results.


Thanks again. I turned it up to 350 for the last hour (over 10)

It turned out pretty good, not to smokey because it was sealed in foil for
at least 8hrs.

The meat still clung to the the joins but was fairly easy to come off.

You think a 15.5lb. bird could have been cooked for 4hrs. @ 350 and the meat
falling off the bone?