Well I ended up doing the following times in the bull:
180 - 1 hr
250 - 2 hr
275 - 1 hr
350 - 1 hr
It was a 20lber that I brined for 20 hours, rinsed and put in fridge over night, the. Morning of made a mixture of butter and fresh herbs, chives, sage, parsley, rosemary, and thyme. Then rubbed half inside skin and half outside.
The bird turned out extremely moist and best Turkey I have cooked.
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