In all seriousness though....it really is 3minutes per pound.
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.

Shit. Got room for 8-10 more?

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.

Bleh

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.

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.

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.

Oh my...wait until Fire Me Boy! sees this. You should just get the "I'm leaving forever" thread going now.

This definitely!!!

If you know what's best for you, you'll grab some food and water and lock yourself into your basement.

Just make sure you use a thermometer.

then his 22 pound turkey is done in an hour. that isn't right at all if he's roasting. I think your mixing up roasting times with deep frying times which I thought he was roasting his.

http://www.teltru.com/s-44-food-service.aspx

http://www.teltru.com/images/Product...m/26100556.jpg