Turkey Help!

[Savage Beatings]

I need some help guys... I screwed up.

 

We are hosting Christmas Day dinner, with a bunch of people at our house. My wife told me to go out and buy the biggest turkey that I could find. So I did. He's a good 25 pounds! And now we can't find anything big enough to cook it in.

 

Any suggestions on where I could go to buy something big enough to cook this big mother?

 

Also, I'd love any tips on thawing, seasoning, basting, etc. that you all might have. Thanks!

[Bier Meister]

how large is your current roasting pan?

[Bier Meister]

1 14-16 lb turkey (thawed)

2-3 tbs olive oil

1 C + 2 tbs butter (2 1/4 sticks- 1/4 inch dice)

2 tbs minced thyme

2 tbs minced rosemary

2 tbs minced sage

2 tbs parsley

10 C chricken broth

3 C diced onion (1/2 inch)

2 C diced carrot (1/2 inch)

2 C diced celery (1/2 inch)

2 lemons (halved)

S&P

 

 

preheat oven to 425. remove neck, gizzards, etc. rinse tureky inside and out. pat dry. create a pocket between meat and skin. rub whole bird with olive oil, salt, and pepper. mix thyme, parsely, sage, rosemary in a small bowl. evenly distribute in the pocket and outside of the bird.... if you need more make more evenly distribute about 2 C of butter inside those pockets. stuff the bird with 1 C onion, 1 C carrot, 1 C celery, and 2 lemons. tuck legs under and tie legs (trousing).

 

roast for about 20-30 min, reduce temp to 350. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 175 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30-45 min. this should take about 1 hour and 45 min + or -.

 

for gravy (base)-

melt 2 tbs of butter. in deep skillet over high heat. add 2 c onions, 1 c celery, 1 c carrots.... saute until brown. add 6 cups of broth and bring to boil.. reduce heat to med-low and simmer for about 45 min uncovered. strain.

 

strain pan juices from the turkey... whisk in gravy base. melt 2 tbs of butter in large sauce pan over med heat. add flour and whisk constantly until our roux is golden brown (about 6 min). gradually add the gravy base/pan juice mixture into the roux. increase heat and whisk until gravy thickens, boils, and is smooth. reduce heat to med. reduce gently until it reduce to about 4 1/2 cups..whisking often (about 10 min). season gravy with s&p.

[Savage Beatings]

how large is your current roasting pan?

 

 

Can fit up to an 18 pound bird... don't know the actual dimensions.

[detlef]

One thought would be to butcher the thing and roast it in parts. I have friends who believe this is the best way to cook a bird regardless because it's the only way to cook the legs long enough without drying out the breast. I appreciate the whole bird style so typically don't choose to go that route but would consider it in this case.

 

Even if the leg/thigh combos and de-boned breasts are too large after being knocked down, you can always roast the legs first take them out and then roast the breasts in the same pan. The breasts will actually cook rather quickly so you can allow the legs to rest and then carve them up while you're cooking the breasts.

 

At any rate, this might be a good solution if perhaps at the expense of tradition.

[Sir Loins of Beef]

excellant idea--split bird down the back ---then cut parts separatiing into four parts dark and white--dethawing for that size bird should take 36 hours--the cutup pcs should take about 30 minutes per lb of dark meat and 15 minutes per pound of white meat

[untateve]

you bought a frozen turkey? tsk, tsk.

 

I don't know much about thawing a turkey because I never buy one frozen. I do know the quickest way to thaw one is to immerse it in cold water--yes cold water.

 

I would recommend brining it, if you have something big enough to brine the bird in. Cutting it up into pieces may very well be the best way to go.

 

I don't think I can help beyond that because I always smoke a bird and/or fry one.

[Bier Meister]

yeah... thawing:

either in the refridgerator or under running cold water...but that will take a while and waste a lot of water.....

[sundaynfl]

I need some help guys... I screwed up.

 

We are hosting Christmas Day dinner, with a bunch of people at our house. My wife told me to go out and buy the biggest turkey that I could find. So I did. He's a good 25 pounds! And now we can't find anything big enough to cook it in.

 

Any suggestions on where I could go to buy something big enough to cook this big mother?

 

Also, I'd love any tips on thawing, seasoning, basting, etc. that you all might have. Thanks!

 

 

 

Run down to Home Depot and buy a fryer!!

[untateve]

Run down to Home Depot and buy a fryer!!

 

 

25lb bird in a fryer? You better buy a huge fryer or you'll be celebrating the 4th of July on Christmas day.

[Deacon Bill]

SB - I had a turkey that big and soaked mine in brine solution (used Food Network recipe) in one of those big Tupperware storage bins. They're cheap and do the trick nicely. I kept mine submerged for 2 days, adding ice as needed. I live in a cold climate (winter time) and kept it in my garage, so I didn't have to add that much ice. As far as cooking it, any large supermarket carries those large foil cooking pans (throwaway variety) with handles that work just fine; and won't break the bank either. I used a Reynold's wrap cooking bag with a recipe very similar to Bier's, and it was the best turkey we ever had. My turkey was 24# plus, so I know it can be done. Use a meat thermometer, and you'll be fine.

[Savage Beatings]

Thanks for the advice guys...

 

Here is what I've done. With my tail tucked between my legs, I took my big ass turkey and a receipt back to the grocery store that sold it to me. I explained my story to the Manager. Immediately he and his employees within earshot started crackign up at me for getting in trouble with my wife for the size of the turkey. They told their own stories about giant turkeys... one cashier siad her Grandmother told her Grandfather to go out and get the biggest turkey that he could find, and he came home with a live 60 pound turkey! They were all very kind and very helpful.

 

Anyway, I now have a very manageable 17 pound turkey, as well as a couple of extra turkey breasts.

[Yukon Cornelius]

Thanks for the advice guys...

 

Here is what I've done. With my tail tucked between my legs, I took my big ass turkey and a receipt back to the grocery store that sold it to me. I explained my story to the Manager. Immediately he and his employees within earshot started crackign up at me for getting in trouble with my wife for the size of the turkey. They told their own stories about giant turkeys... one cashier siad her Grandmother told her Grandfather to go out and get the biggest turkey that he could find, and he came home with a live 60 pound turkey! They were all very kind and very helpful.

 

Anyway, I now have a very manageable 17 pound turkey, as well as a couple of extra turkey breasts.

 

still brine it its awsum

[Cunning Linguist]

still brine it its awsum

 

 

Wurd.