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and I heat the barbecue up as hot as I go and I put it on a pan and I don't put rub on anything on it, put it in there and I turn the barbecue down to about 225 to 230. I got a temperature gauge on its gas barbecue at 6 o'clock and by 4 o'clock it's done and it's juicy the white meat juicy if you cut into it one year when I went to grab a drum stick to cut it off the bone pulled right out so that's how I cut my turkey tack and it keeps it open stuffing in it but I put my thermometer in it and it gets everything up to least 165 degrees so it's all cooked really well and it's juicy so that's how you do a check and I'm starting to drill just talk about it so thanks a lot of runner-the-net everybody have a safe day you and Greg are doing a great job appreciate it whiskey out for 7 alpha delta all right you and and Kathy in the entire