I hate the internet - Thanksgiving Edition

[OnTheWarpath15]

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?

[OnTheWarpath15]

Originally Posted by the Talking Can

165 temp does seem to be a consensus...

Yeah. Which means I'll pull it at just under 160. There will be close to 5* of carryover.

Thinking of starting it an hour "early" just in case. If I need the extra hour, I'll have it. If not, then I can always use the 'ole faux cambro trick.

[Psyko Tek]

Originally Posted by theelusiveeightrop

Sorry dude. Vodka has taken over. Good luck and Happy Thanksgiving to all.

marinate in vodka
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

[Simply Red]

[Radar Chief]

Originally Posted by OnTheWarpath58

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?

At 325* I'd think 6 hours would dry the shit out of it.
3-3.5 sounds about right. You bagging it or just sticking it in a pan in the oven?

[Bowser]

Originally Posted by OnTheWarpath58

Thanks.

Using this:

http://www.williams-sonoma.com/produ...-turkey-brine/

Had a bird brined in it last Christmas, it was ****ing phenomenal.

Looks good. Williams Sonoma is the shit.

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.

[Easy 6]

Originally Posted by Bowser

She's also making a batch of jalapeno deviled eggs.

that sounds excellent.

[Johnny Vegas]

3 1/2 hours is way too short of a time to cook a 22 lbs turkey. That's the amount of time for a 12 lbs turkey. I always buy a 12 lbs turkey and know its 4 hours tops stuffed or 3 1/2 unstuffed. A 22 lbs turkey is more like 5-6 hours at 325. 6 hours stuffed 5 1/2 unstuffed. I'm brining mine as well then when I put it in he oven I put 2 cans of Budweiser and butter in the pan to flavor up that skin. Also cover with tin foil till the final hour.

[Strongside]

I recommend dynamite and Tortilla chips.

[OnTheWarpath15]

Originally Posted by Radar Chief

At 325* I'd think 6 hours would dry the shit out of it.
3-3.5 sounds about right. You bagging it or just sticking it in a pan in the oven?

Roasting rack/pan. No bag.

[Simply Red]

Originally Posted by Bowser

Looks good. Williams Sonoma is the shit.

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.

i've never heard of jalapeno deviled eggs, i often use green olives and vidalia o's.

[dirk digler]

I finding 6-7 hours unstuffed

[BossChief]

Originally Posted by scott free

that sounds excellent.

Yes, yes it does.

I might have to add some Jalepenos and juice into my next batch of deviled egg salad.

[Bowser]

Originally Posted by scott free

that sounds excellent.

Yeah, I'm curious. I'll report back and how they turn out.

BEST CASE - Nom Nom Yummy, fall asleep drooling on self
WORST CASE - Combination of jalapenos and deviled egg stuff (not to mention the rest of Thanksgiving fare) sends intestines into spastic shock, turning tomorrow into a story that starts "Remember the year Bowser barely made it to the toilet on time?" "Yeah. We had to freaking leave! I was scared for his health!"

[In58men]

[Bowser]

Originally Posted by Simply Red

i've never heard of jalapeno deviled eggs, i often use green olives and vidalia o's.

All in all, we'll have THREE batches of deviled eggs - Jalapeno, Original, and Smoked Salmon with Capers. I'm assuming if one or both of the new recipes fall flat, we can still have the original to fall back on. I like how she thinks that will save her from future ribbings.