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Show Your Turkey general, smoke cooking degrees de-grees and times are the same as oven degrees and times. wild turkey and hadn't been fed the growth stimulants today's to-day's turkeys routinely get to increase their percentage of meat, especially white meat. For smoking cooking, one needs a temperature of about 300 to 324 degrees for about four hours for a twelve pound bird. The turkeys which contain con-tain a temperature guide to tell when they are done can easily be smoke-cooked. Or a meat thermometer can be used, and 190 degrees is the "done" sign for a bird with this device. In In a recent edition, the magazine "Consumer Reports" Re-ports" tested turkeys. The results re-sults were generally good as to cleanliness and the absence of harmful ingredients. BUT THEY were not too good as to taste. CU's testers found, in fact, that only three turkeys tested rated very good and none tested rated excellent. excel-lent. The three brands rated very good were Riverside, Land O Lakes and empire Kosher. Rated just behind them were Golden Star by Armour, Swift Li'l Butter-balls, Butter-balls, A&P, Marvel or Virginia, Virgi-nia, Norbest and nine others. The tests indicate that how mom, or gandmom, or chef Rene, cook the bird the traditional tradi-tional Thanksgiving dinner in many U.S. homes makes a difference. (CU also found self-basting didn't guarantee better tasting meat). THE OLD-fashioned way to cook a turkey, of course, was to smoke cook it. And in the old days the turkey was rather skinny since it was often a |