Review on 🦃 Enhance Your Turkey Infusions with the Infusion Roaster: Introducing the Turkey Cannon! by Christine Chase

Two turkeys (12 pounds and 14 pounds) cooked on a 3 burner gas grill over the holidays and both came out spectacular. Many people said it was the juiciest turkey they had ever eaten. Both turkeys were thawed and placed in alkaline salt and sugar brine with two bottles of stout for 24 hours. He took them out, washed them, rubbed them with oil, salted and peppered them. First the turkey went on the grill with a citrus IPA in cannon and lemon. I used the stout for the second onion stuffed turkey. At a grill temperature of just over 400º, they both took about 135 minutes to cook to 165-185º and they were delicious. I was worried I had overcooked the second turkey when the thermometer read 188º, but it still came out perfect since you're basically steaming it from the inside with beer.