Hey guys, Mike Hedrick, Pit Pirate Barbecue. The Big Easy does a great job on cooking up this turkey and we are up to 171 degrees on our internal temperature. We are going to go ahead and pull this up out of here right now because we know as, even if it rests, it is going to go up at least to a 180 degrees.

So, what I am going to do now is I have already shut off the gas valve. It is only one of the valve that only goes one spot, it is either on or off and I went ahead and put it on the opposition. So, we want to go ahead and remove this cover nice and easy, set that on a spot where it is going to be okay and not going to in the way of anybody.

We are going to get our basket-hook and we are going to go ahead and grab this up out of here, hanging on to our thermometer and as this comes up out of here folks, watch how great this looks. It looks just as though it has been in the deep fryer; look at that that is amazing.

Man, that just crisped up, it is going to be moist on the inside that is going to be just great. So, we are going to go ahead and set this over here. Well also, another thing that we, cool thing about the Big Easy is, it has a drip pan. So, it is just not oil this down in there from the turkey in the deep fryer, but it has got its own drip pan.

So, I am going to go ahead and get that up out of there now and show that to you. Look at that folks, if we wanted to, we can go ahead and make some gravy up out of that and we just might. Next thing we want to do is lay these two birds down next to each other side by side and start doing a little bit of carving and doing some eating. That s going to be the best part of this.

So, that's what is coming up next.