https://www.professorshouse.com/why-meat-should-rest-before-it-is-served/ Thu, 03 Aug 2017 22:45:10 +0000 hourly 1 https://www.professorshouse.com/why-meat-should-rest-before-it-is-served/#comment-20116 Wed, 23 Nov 2016 20:25:19 +0000 http://www.professorshouse.com/?p=15904#comment-20116 **I tried to post this on your how to prep turkey page, but I couldn’t get it to work **
Great info…thank you. I’m smoking two turkeys and was hoping for some clarification… You said “Allow 30 minutes per pound cooking time for one turkey. Add 20 minutes for each additional bird.” Is that 20 minutes additional per pound? I get the 165* internal and will definitely do that, but there is a big time difference per pound vs. overall cooking time and I’m just trying to get an idea of how long it should take to smoke 2 16# turkeys at about 225-235* Thank you!

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