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Posted by: Mainegg on 2009/12/25 19:08:03  

Ok if you have been thinking about doing one of these and was worried about it... go for it.
it was time consuming deboning but not a bad job. i have only done it once and it was YEARS ago. it took 5 hours eggzactly to hit 260 internal and the flavor was to die for. I was worried about the turkey being dry but it was not at all. we did 350 indirect and bumped it up to almost 400 to hurry it a little as we were late lighting the egg and was behind getting started. the gravy with all the bones and bits and pieces was perfect.

Richards Kona Rub on the outside. the skin was perfect!!


started to come apart on us LOL

on the fire wires I just grabbed the looped end and gently pulled them and they slid right out. what a great tool to have!!


the LaBomba in the chix stuffing...

and the orange zest in the duck stuffing added aroma to the whole thing. you could cut the duck with a fork. tender and juicy

it was really cool to carve
just slice and then split into two pieces.

"The Verona Island, Maine, Big Green Egg Adoption/Rescue Agency & Home for Wayward Hookers, Inc." 2012 Florida Sunshine Eggfest Iron Chef, tied first place winner!!Next year Bigun......Next year.. no garlic for you!!
www.greeneggers.com

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