The Gobbler - XL or XXL PoulTree Rod (For Turkeys)

A bit of fantastic. 18.5 lb bird 2-1/2 hrs till the breast hit 160. Let rest for 20 min and dinnercwas seved ontime and the turkey was amazing. Simple butter, salt pepper and sage up under the skin and all over. Browens well and skin is oh so crispy.

This is the best way to cook a turkey and ensure that it comes out perfectlyand evenlycooked. The breast came out tender and juicy as was the dark meat. The skin was crispy. I will never make aThanksgiving turkey another way again. This method is fool proof. The key is to have a good Bluetooth thermometer and follow the directions.

Its a sturdy bar to hang a turkey on to bake in the oven. It came with a hand metal auger in case it didn’t fit in your skillet handle. Fits fine in my Lodge 12” skillet. Ready for Thanksgiving.