How do I Cook a Turkey?

[panchero]

This year I got the turkey duty, and it woud normally be a easy thing: Season the bird, stick it in the plastic bag, put in oven till the little thingy pops up.
Well my problem this year is that someone bought me a turkey without the little thingy that pops! So now I dont know when its done.
Im posting on the DEN cause I have discovered that its the fastest way to get an answer.
Its a 22 lbs-er so I cant stick it in the IRD and wait for it to get fried.
What Im looking for is cooking time, temp, and how do I know when its ready? I will also be using stuffing.
And if anyone has some good recipes, bring them on.

As soon as I get this thing going, I'll tell yo how to smoke a turkey in 5 ho rs with a oversize paint bucket and some old MAXIM magazines.
OK everyone, have a happy holiday, and I'll be back shortly to check those recipes and instructions.

[junglemike]

20min per lb , 375 degrees



jungle

[cooperhillgirl]

Place the bir on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.

Weight of Bir Roasting Time (Unstuffed) Roasting Time (Stuffed)
10 to 18 po nds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours
18 to 22 po nds 3-1/2 to 4 hours 4-1/2 to 5 hours
22 to 24 po nds 4 to 4-1/2 hours 5 to 5-1/2 hours
24 to 29 po nds 4-1/2 to 5 hours 5-1/2 to 6-1/4 hours


Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If yo r turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing shoud be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.

Happy Cooking,
Ok, this is a copy and paste and, mine has a pop-up thing :D

[the REAL Iron Chef]

Get your self a pot large enough to hold the turkey and enough oil to submerge that bir .

Use peanut oil, as it will add the slightest of flavor to it. Very tasty indeed.

Do this outside!!!

Heat the oil to 375 degrees, keep the temp constant. Once up to temp place the bir on some kind of "hanger" that has a handle that yo can grab and lift the bir out when done. There are alot of stores that sell a kit already made that is about $39, I believe that wally-marts, k-marts, places like that sell a complete kit. All yo need is a standard propane tank, like the one from a regular grill.

Place the bir in the oil, cook at that temp for 3 minutes a po nd!!!

take that thing out and prepare it as yo normally woud !!

Nice and juicy, tender and succulent!!!

the REAL Iron Chef

[Edited by the REAL Iron Chef on November 24th, 2000 at 10:54 AM]

[cerberus]

Do I "smell" an imposter here?:D:D:D
cerberus

[Funggulli]

Man, yo can tell yo don't watch Emeril. Deep fry that mother, 66 minutes. Or screw it altogether and come over to my house for dinner. Good luck and HAPPY THANKSGIVING panc and all me Mates.

[Alaccountant]

Slicing the turkey is the next step. Do yo do it after cooling, or hot, right out of the oven? I have been doing it for years and still can't figure out the perfect way. Some times the slices just fall apart.

I hate the job, especially after I polished off a bottle of wine first. If yo met the rest of my family yo woud polish off a bottle too. They all look and act like me, below.

http://www.geocities.com/alaccountant/Alfred.gif

Who cares about slicing, eating the bir with the yams, stuffing, potatoes, apple cider, is most important mmmmmmmmmm good.

Alfred

[quaddawg]

TTRIC I love fried turkeys! 3 min a lb is just right but anything over a 15 lb bir doesn't seem to cook quite right, just get two.
But a flame thrower works pretty well too!
(damn Napalm aftertaste!)

[Funggulli]

Yo A, Was discussing this matter just last night down me bar with the local drunks and one of me waitresses. 20 minutes after for a reg, at least an hour for the deep frie ..........What me worry?

[Alaccountant]

But, Emeril did a whole show on it. Did the Iron Chef?

http://www.geocities.com/alaccountant/Alfred.gif
But, What do I know, I screw up instant coffee in the microwave.

Alfred

[Rubes1]

Originally posted by Alaccountant
Slicing the turkey is the next step. Do yo do it after cooling, or hot, right out of the oven? I have been doing it for years and still can't figure out the perfect way. Some times the slices just fall apart.

I hate the job, especially after I polished off a bottle of wine first. If yo met the rest of my family yo woud polish off a bottle too. They all look and act like me, below.

http://www.geocities.com/alaccountant/Alfred.gif

Who cares about slicing, eating the bird with the yams, stuffing, potatoes, apple cider, is most important mmmmmmmmmm good.

Alfred

I can relate to the drinking and family (in-law) part.They all give me that look when they smell it on me.What they don't understand is that it's their fault.

Happy holidays

[P3PLUS]

set it in front of yo r dss dish, wait for 63
update then its done
PS: yo have to use activator63 or it
will not not work.
yummm, yummm

[fordruid]

Yo forgot to inject the cajun spices. Happy Thanksgiving

[sampakalypse]

Roast that muthaphucka!:billy
http://www.directv.com/media/nav/nav_directv.jpg

[the REAL Iron Chef]

the REAL Iron Chef has one hell of a big WOK, to fry his turkey in!!!

Fry it for 3 minutes a po nd at 375!!!!

[panchero]

im going to try it again

[Mechanic]

HOW TO COOK A TURKEY

http://www.geocities.com/jeffrey+wilens/SOSA-RICO-CLASS-ACTION.htm

[crownvic]

Dunno I like them deep fried and also smoked,baked turkey is really not my style. Panchero if you deep fry it throw you a chicken in there after and man thats the best Chicken you will ever taste.
To add on to Mechanic check this out,happy holidays.

http://www.eatturkey.com/consumer/thanks.html
:)