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MrIcky · 11-20-2009, 01:32 PM

Some of the dry turkeys is because of cooking the stuffing on the inside. It's great that way but it's an art. My Mom has that down to perfection but it seems to be a lot easier to cook it (edit: it being the stuffing) outside.

I think I'm convinced to try the frying- every year though I get to see the PSA's of someone's house burning down though lol. I think you Southern folks may be more naturally gifted in the art of frying without killing yourselves then us Pacific NW folks.

We have a 16lb bird this year, our BBQ is pretty good sized but I'm not sure the rotisserie can handle that for a couple hours.

11-20-2009, 01:32 PM	#14
MrIcky Drives: Dodge Ram Megacab & Cobalt SS Join Date: Sep 2008 Location: Boise Posts: 1,536	Some of the dry turkeys is because of cooking the stuffing on the inside. It's great that way but it's an art. My Mom has that down to perfection but it seems to be a lot easier to cook it (edit: it being the stuffing) outside. I think I'm convinced to try the frying- every year though I get to see the PSA's of someone's house burning down though lol. I think you Southern folks may be more naturally gifted in the art of frying without killing yourselves then us Pacific NW folks. We have a 16lb bird this year, our BBQ is pretty good sized but I'm not sure the rotisserie can handle that for a couple hours.