I hate the internet - Thanksgiving Edition
Cooking a 22 pound bird tomorrow for only the second time in my life. (long story) Was putting together my schedule for tomorrow to at least try to time everything correctly and made the mistake of looking at multiple websites to try to determine an approximate cooking time for this beast.
The plan is to roast it unstuffed, in the oven, at 325*. Bird is sitting in a brine as we speak. I've been to 10 different websites, and they all seem to say something different. I'm seeing times ranging from 3.5 hours all the way up to 6. Help a brother out - roughly how long is this bird going to take? |
Don't eat it too early....you'll get worms.
....I got nothin. |
I've cooked exactly one. Used one of those oven bags. It turned out fine.
Doesn't yours have one of those little timer things that pops out when it's ready? That's all I judged by. (other than the instructions on the turkey) :shrug: |
Sorry dude. Vodka has taken over. Good luck and Happy Thanksgiving to all.
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If you fried it you wouldn't have this problem...
I got nothing either. Sorry. try Angelo? Posted via Mobile Device |
The wife says to aim to four hours, then use a thermo to check until it gets to 165 degrees. Let rest for 15-20 minutes.
She wants to know what kind of brine are you using? |
3-3.5 hours probably...is what 'm finding
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don't know if it is sacrilegious...but i've always used a cooking bag and it comes out fine
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Using this: http://www.williams-sonoma.com/produ...-turkey-brine/ Had a bird brined in it last Christmas, it was ****ing phenomenal. |
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And yes, I know I should have asked this more than 12 hours in advance.
LMAO |
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i'd plan for about 15 mins per lb and check w/ thermometer towards the end |
Where's the sense of adventure?
Be epic to burn the mother****er down with everyone there... Posted via Mobile Device |
Oh and jk ftr
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Thinking of starting it an hour "early" just in case. If I need the extra hour, I'll have it. If not, then I can always use the 'ole faux cambro trick. |
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then cook until detroit scores a touchdown if detroit does not score a touch down, wait until somebody says ROMO is an elite QB at which point you turn the turkey over discard it's tin foil tent, did I mention the tin foil tent, sorry just thought of it and cram a can of fosters in to it's nether regions may not do any good , but male cooking must involve beer remove when the last announcer finally agrees that dallas has no shot at the play offs again by that time the skin of the turkey should have reached the texture of jerry jones facelift take 4 vodka shots from the turkey drippings and declare it done it's crazy enough it might work |
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3-3.5 sounds about right. You bagging it or just sticking it in a pan in the oven? |
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Our brine is something she found online from the Food Network. It has in it molasses, honey, soy sauce, garlic, kosher salt, thyme, sage, and red pepper. WHAT COULD GO WRONG? She's also making a batch of jalapeno deviled eggs. I don't know why we just don't play the "Drink the Ipecac" game and see who lasts the longest. |
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3 1/2 hours is way too short of a time to cook a 22 lbs turkey. That's the amount of time for a 12 lbs turkey. I always buy a 12 lbs turkey and know its 4 hours tops stuffed or 3 1/2 unstuffed. A 22 lbs turkey is more like 5-6 hours at 325. 6 hours stuffed 5 1/2 unstuffed. I'm brining mine as well then when I put it in he oven I put 2 cans of Budweiser and butter in the pan to flavor up that skin. Also cover with tin foil till the final hour.
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I recommend dynamite and Tortilla chips.
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I finding 6-7 hours unstuffed
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I might have to add some Jalepenos and juice into my next batch of deviled egg salad. |
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BEST CASE - Nom Nom Yummy, fall asleep drooling on self WORST CASE - Combination of jalapenos and deviled egg stuff (not to mention the rest of Thanksgiving fare) sends intestines into spastic shock, turning tomorrow into a story that starts "Remember the year Bowser barely made it to the toilet on time?" "Yeah. We had to freaking leave! I was scared for his health!" |
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Just found an app on Butterball's website, it's saying 3.5-4.
My favorite grilling/BBQ website has an entire page dedicated to turkey, and it is saying 3-3.5. I'm gonna plan on 3.5-4 hours. And I think I'm gonna start a shade early just in case, and resort to using a cambro if it's done early. |
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Just remember that the ideal time is 15 minutes per pound. Some people even preach 20 minutes per pound.
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Don't listen to Johnny Vegas...he doesn't know shit.
It's 3 minutes per pound. |
It's five minutes per pound; these ****ing True Fans don't know shit.
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Come to ChiefsPlanet for advice on cooking Thanksgiving turkey, end up eating take out Chinese.
Sounds about right. |
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The stuffing and all of the other goodies in your gut will soak up the japs. |
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New bottle of Laphroaig 18 year, new bottle of Black Maple Hill bourbon, a case of Tank 7 and a half case of Bell's Two Hearted Ale. I think I'm set. |
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Don't trust CP for anything except antifreeze advice. oh...and AIDS. |
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Hope this helps. k thx bye |
I've got my deep fat fryer set up in my kitchen, so I'm all ready for tomorrow.
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Excellent move on your part getting the cooking directions NOW, by the way. Get a good combo of those drinks going in your bellah first, and you may have just shoved that turkey into a ****ing potato gun and launched it into the Mississippi after you cooked it too long. Good luck tomorrow. Report back on the finished product. |
For future reference 12-15 lbs birds cook better and taste better. If you need more, cook 2. Looks like you have a pretty good handle on it now. I've never roasted a bird indoors. I either smoke or fry them, somebody a little of both.
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I usually cook at a higher temp than 325 so I can't swear to this, but I think you're looking at 4.5-5.0 hours. Personally, I've followed Alton Brown's brined turkey advice for years and I've never had a problem. Tomorrow I'm doing one on the smoker and one on the grill, just because.
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Next year buy a thermometer with a remote probe and an alarm. That's what I used before I switched to deep frying. Follow Alton Brown's directions for cooking and it's unbeatable. No need to cook all day as long as you get a good temp reading in the thickest part of the breast.
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I always buy Butterball turkey's because they come with directions and they are no fail (I've done over 20 of their turkeys).
At 325 unstuffed and uncovered you are looking at 4 hours plus or minus half an hour. Doneness is determined by temperature. You want the breast at 165 and the thigh at 180. Getting the thermometer in the thigh at the right place is a little tricky. "The tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thighbone but not touching the bone, and it should be pointing toward the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity." http://www.butterball.com/tips-how-t...turkey-is-done Cover the breast with foil about 2/3 the way through cooking. |
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the bags are fine. No biggie.
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Just make sure you use a thermometer.
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http://www.teltru.com/images/Product...m/26100556.jpg |
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It went in at 10:00, I'll check it with a thermo at 1:00 and go from there. |
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DON ****ING CAPERS AND A REAL HEAD COA-... My bad, reflex. Have a good turkey all... |
Side Note. After posting about the TEL-TRU I wanted a few more so I want hunting on EBay and found one hell of a deal. This guy has them at $9.99 or Make Offer. I offered him $7 a pop with free shipping on 5 for a total of $35.00 and he took it. It was like a buy 1 get 4 free price. It looks like he has 7 more left, so if anyone is in need. Here you go:
http://www.ebay.com/itm/Tel-Tru-BT27...item45fd278f52 |
4 hours and 5 minutes and it was perfect.
Happy Thanksgiving y'all. |
Boom.
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