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Old 11-20-2012, 12:50 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Got a 28 pound organic turkey from the good people at Chiricahua Pasture Raised Meats. Good meat isn't easy to find here in AZ but if anyone that lives here is looking I recommend them. They bring a truck load of beef,poultry and eggs down to the Valley once a month.
http://www.cprmeats.com/cprmeats/Welcome.html

Putting the bird in the brine tonight. I have the turkey, the pies, and the cocktails covered. Everything else is up to my wife.
How are you going to cook that thing without drying it out? Wouldn't it be easier/better to cook two 14-pound birds?
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Old 11-20-2012, 12:53 PM   #2
vailpass vailpass is offline
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How are you going to cook that thing without drying it out? Wouldn't it be easier/better to cook two 14-pound birds?

I'm counting on the brine to keep it moist. I'll use the in-oven thermometer to make sure I don't over cook.
Can you think of anything else I might want to do?

I like the idea of putting down one big damn bird on the main table. I have a couple 15 pounders for the side table.
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Old 11-20-2012, 12:56 PM   #3
Fire Me Boy! Fire Me Boy! is offline
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I'm counting on the brine to keep it moist. I'll use the in-oven thermometer to make sure I don't over cook.
Can you think of anything else I might want to do?

I like the idea of putting down one big damn bird on the main table. I have a couple 15 pounders for the side table.
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!
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Old 11-20-2012, 01:11 PM   #4
vailpass vailpass is offline
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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.
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