Got a fully organic 28lb turkey.......
- Thread starter Gavin
- Start date
You posted in GD? What did you expect?
Look in the Cuisine sub forum, I'll have a look for my little notes about cooking the Christmas Turkey but I'm busy at the minute.
nope
If you want my advise, i suggest, farting on it continuously for 24 hours, just for a laugh.
Last edited:
Soldato
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Can of hairspray and a lighter, you'll be reet.
Not liking the look of that turkeys shaven porn star gash to be honest Gavin.
actually thought about what way id tackle it
Recommended Whole-turkey Roasting Times
(Fresh or Thawed) at 325° F
Weight(pounds)Unstuffed(hours) Stuffed(hours)
6–8--------------------2 1/4 - 2 3/4------------2 3/4 - 3
8–12--------------------2 3/4 - 3---------------3 - 3 1/2
12–14--------------------3 - 3 3/4-------------3 1/2 - 4
14–18--------------------3 3/4 - 4 1/4--------4 - 4 1/4
18–20--------------------4 1/4 - 4 1/2--------4 1/4 - 4 3/4
20–24--------------------4 1/2 - 5-------------4 3/4 - 5 1/4
24–28--------------------5 - 5 1/2-------------5 1/4 - 5 3/4
Cook stuffing to an internal (center of stuffing) temperature of 165° F.
(Fresh or Thawed) at 325° F
Weight(pounds)Unstuffed(hours) Stuffed(hours)
6–8--------------------2 1/4 - 2 3/4------------2 3/4 - 3
8–12--------------------2 3/4 - 3---------------3 - 3 1/2
12–14--------------------3 - 3 3/4-------------3 1/2 - 4
14–18--------------------3 3/4 - 4 1/4--------4 - 4 1/4
18–20--------------------4 1/4 - 4 1/2--------4 1/4 - 4 3/4
20–24--------------------4 1/2 - 5-------------4 3/4 - 5 1/4
24–28--------------------5 - 5 1/2-------------5 1/4 - 5 3/4
Cook stuffing to an internal (center of stuffing) temperature of 165° F.
Soldato
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Explode it in your living room.
Associate
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Some butter and let it get to room temp.
Using a teaspoon, from the main cavity, insert butter under the skin onto the breast area (so that the butter is under the skin, you can then move the butter around with ease once in there).
Do not stuff the large cavity, stuff the neck part. Stick a orange or clementine in there halved (that is the large cavity).
Lay some decent smoked bacon over the top and cook at a high temp for around 40minutes, remove from oven, ***** thickest part of leg and let some juices run into tray, baste, drop down to 180-170c and cook for time required for size of bird (around 5-6 hrs).
Keep an eye on bird and baste every 1hr or so.
You'll know when its cooked as juices run clear from sticking fork into thickest part of meat and pushing gently. If any juices are bloody then it needs longer.
Bird will need to settle once cooked, remove from oven, cover in foil, then... cover with teatowels, then towels. You won't believe how long this method keeps a bird warm for
Enjoy.
Using a teaspoon, from the main cavity, insert butter under the skin onto the breast area (so that the butter is under the skin, you can then move the butter around with ease once in there).
Do not stuff the large cavity, stuff the neck part. Stick a orange or clementine in there halved (that is the large cavity).
Lay some decent smoked bacon over the top and cook at a high temp for around 40minutes, remove from oven, ***** thickest part of leg and let some juices run into tray, baste, drop down to 180-170c and cook for time required for size of bird (around 5-6 hrs).
Keep an eye on bird and baste every 1hr or so.
You'll know when its cooked as juices run clear from sticking fork into thickest part of meat and pushing gently. If any juices are bloody then it needs longer.
Bird will need to settle once cooked, remove from oven, cover in foil, then... cover with teatowels, then towels. You won't believe how long this method keeps a bird warm for
Enjoy.
Soldato
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I advice moving thread to la cuisine 
More serious answers and more knowledge.
kd
More serious answers and more knowledge.
kd
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But first YOU need to give the bird a good stuffing
Not liking the look of that turkeys shaven porn star gash to be honest Gavin.
made me lol