View Single Post
Old 11-20-2012, 01:11 PM   #32
vailpass vailpass is offline
Yah Mules!
 
vailpass's Avatar
 

Join Date: Sep 2001
Casino cash: $13416
Quote:
Originally Posted by Fire Me Boy! View Post
Not sure, man. Honestly, I've never seen turkey that big. The brine will help, certainly. I'd be afraid the outside of the breast will be dry and chalky by the time the inside is up to temp.

Definitely don't stuff it, you'll want as much heat contact on the inside as you can get. And I would think low and slow would be the key, but I really don't have any idea how to attack a bird that big.

Good luck!
I do big birds most years. They cook faster when brined. I don't stuff 'em but I do put aromatics in there.
Cook 'em breast side down for the first hour, then turn 'em over and baste with stock every 45 minutes or so. Foil tent when the skin is browned. Take out when it hits 165 and let it settle under foil before cutting.
Damn now I'm hungry.
__________________
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born?
Posts: 37,636
vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.vailpass is obviously part of the inner Circle.
  Reply With Quote