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Old 11-21-2012, 08:10 PM  
OnTheWarpath58 OnTheWarpath58 is offline
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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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Old 11-21-2012, 09:17 PM   #46
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Quote:
Originally Posted by OnTheWarpath58 View Post
If all else fails, I'll drink my dinner.

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

k thx bye
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Old 11-21-2012, 09:18 PM   #47
La literatura La literatura is offline
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I've got my deep fat fryer set up in my kitchen, so I'm all ready for tomorrow.
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Old 11-21-2012, 09:22 PM   #48
Bowser Bowser is offline
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Quote:
Originally Posted by OnTheWarpath58 View Post
If all else fails, I'll drink my dinner.

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.
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.
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Old 11-21-2012, 09:28 PM   #49
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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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Old 11-21-2012, 09:32 PM   #50
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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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Old 11-21-2012, 09:35 PM   #51
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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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Old 11-21-2012, 09:38 PM   #52
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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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Old 11-21-2012, 11:58 PM   #53
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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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Old 11-22-2012, 12:03 AM   #54
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I've cooked exactly one. Used one of those oven bags. It turned out fine.
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Old 11-22-2012, 12:12 AM   #55
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the bags are fine. No biggie.
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Old 11-22-2012, 12:30 AM   #56
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Originally Posted by cdcox View Post
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.
This definitely!!!
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Old 11-22-2012, 12:31 AM   #57
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the bags are fine. No biggie.
If you know what's best for you, you'll grab some food and water and lock yourself into your basement.
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Old 11-22-2012, 02:34 AM   #58
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Just make sure you use a thermometer.
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Old 11-22-2012, 09:22 AM   #59
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Originally Posted by Dayze View Post
In all seriousness though....it really is 3minutes per pound.
Hope this helps.

k thx bye
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.
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Old 11-22-2012, 09:53 AM   #60
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You can go with your "best guess," but the way to know for sure is get yourself a good commercial grade meat thermometer, preferably two. The internet is a decent guide, or starting point, but as you said, there are several different instructions for the same size bird. You have to take into consideration altitude, the variations in temperature deviation in different ovens, etc.

I own 10 TEL-TRU thermometers that I use for smoking. When I smoke, I like to really dial things in. I will also use two of them for a turkey, or a prime rib. I use two so I can make sure there isn't any kind of issue going on within the meat. You can get a cheap Wal-Mart thermometer, but you're stuck with a cheap thermometer. They may or may not work. When I'm cooking a $100+ piece of prime rib, or a decent Turkey, that doesn't cut it.

Like I said, step up to a TEL-TRU or two and it will be the best cooking investment you can have. You can find deals on-line, by taking some time to look around.
http://www.teltru.com/s-44-food-service.aspx

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