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11-21-2012, 08:10 PM | Topic Starter |
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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? |
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11-21-2012, 08:13 PM | #2 |
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Don't eat it too early....you'll get worms.
....I got nothin.
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11-21-2012, 08:49 PM | #3 |
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cdcox is pissed, but his wife has a retort.
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11-21-2012, 08:16 PM | #4 |
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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) |
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11-22-2012, 12:03 AM | #5 |
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11-22-2012, 12:12 AM | #6 |
You Sweetie!
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the bags are fine. No biggie.
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11-22-2012, 12:31 AM | #7 |
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11-21-2012, 08:16 PM | #8 |
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Sorry dude. Vodka has taken over. Good luck and Happy Thanksgiving to all.
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11-21-2012, 08:27 PM | #9 | |
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Quote:
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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11-21-2012, 08:29 PM | #10 |
You Sweetie!
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11-21-2012, 08:18 PM | #11 |
Shit
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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 |
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11-21-2012, 08:18 PM | #12 |
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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? |
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11-21-2012, 08:22 PM | #13 | |||
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Quote:
Quote:
Quote:
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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11-21-2012, 08:31 PM | #14 | |
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Quote:
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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11-21-2012, 08:38 PM | #15 |
pie is never free
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