how to cook 14lb turkey

[iwantanewcomputer]

kthnxbye

 

[spidey07]

www.google.com

Try deep frying, although that is a smidgeon big.

 

[TitanDiddly]

45 minutes per pound at 625*

Baste it with a baster.

 

[simms]

Originally posted by: Ned
In the oven, 30 minutes per pound.

Temperature is important too. It would need 30 seconds per pound at 5000ºC... so what's yours?

 

[MX2]

Originally posted by: Ned
In the oven, 30 minutes per pound.

At what 200 degrees?

 

[Baked]

Put a turkey on kitchen counter, set house on fire. Well done.

 

[Pacfanweb]

Oven cooked, or frying? 3 minutes per pound if you're frying, at 350 degrees.

In the oven, or smoking one, you are looking for 160 degrees internal temperature. How hot or how long is irrelevant, really....that just tells you when to check the internal temp.

Roughly, at 425 degrees you'll be looking at around 2.5-3 hours. Start checking the temp at 2.5 hrs.

Edit: Oh yeah, and when the temp gets to 160 degrees, remove the turkey and let it rest for at least 20 minutes before carving.

 

[iwantanewcomputer]

Originally posted by: Pacfanweb
Oven cooked, or frying? 3 minutes per pound if you're frying, at 350 degrees.

In the oven, or smoking one, you are looking for 160 degrees internal temperature. How hot or how long is irrelevant, really....that just tells you when to check the internal temp.

Roughly, at 425 degrees you'll be looking at around 2.5-3 hours. Start checking the temp at 2.5 hrs.

Edit: Oh yeah, and when the temp gets to 160 degrees, remove the turkey and let it rest for at least 20 minutes before carving.

160 huh, i assume that's *F. that's what i wanted. thanks

 

[Adica]

Linky.

 

[RGN]

lol, I guess all you guys missed 'Good Eats' today.

Alton Brown says 30 min. @ 500F and reduce to 350F until it reaches 161F. Remove from oven and let it rest before serving. 14lbs took him 2hours.

 

[Savarak]

brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

 

[RGN]

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

oops, was it 375?

 

[spidey07]

Originally posted by: Adica
Linky.

Just going through that link will yield one seriously overcooked/nasty/dry turkey.

Breast at 165 FTW!

 

[LookingGlass]

I cook my bird, till it falls apart. I have a 12 pound bird. It will go in about 8 am. Cook it in the oven at 350, till I can smell the bird. Which is about 2 hours. Once I smell the bird, turn it down to 250 degrees. Let it cook slowly, all day. Done about 5 pm. I do that every year, turns out great. Falls off the bone. Best way to cook it. I don't do the presentation thing that some people do. I want it tender and juicy.

 

[RGN]

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

Nope, it was 350Fhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

 

[DrPizza]

Originally posted by: RGN

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

Nope, it was 350Fhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Supposed to work really well that way?
Hmmmm...

Well... that's for a frozen turkey.
I like the idea of cooking it high at first, I'm guessing it helps seal in the juices??

 

[RGN]

Originally posted by: DrPizza

Originally posted by: RGN

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

Nope, it was 350Fhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Supposed to work really well that way?
Hmmmm...

has for 2 years here. the best bird I've ever eaten.

 

[spidey07]

Originally posted by: DrPizza

Originally posted by: RGN

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

Nope, it was 350Fhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Supposed to work really well that way?
Hmmmm...

try it, I've been trying to perfect my roasting and ever since doing the "high heat of the first 1/4-1/3 of cooking time and then reduce to normal roasting temp" has worked really well.

that and try to have the roast at room temp, although that's tricky/dangerous with poultry.

 

[DrPizza]

Originally posted by: spidey07

Originally posted by: DrPizza

Originally posted by: RGN

Originally posted by: Savarak
brine it for a few hours... dry and rub with canola oil... then 500 degrees for 30 minutes, then 375 until internal temp is 160 with a meat therm.... NO BASTING

Nope, it was 350Fhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Supposed to work really well that way?
Hmmmm...

try it, I've been trying to perfect my roasting and ever since doing the "high heat of the first 1/4-1/3 of cooking time and then reduce to normal roasting temp" has worked really well.

that and try to have the roast at room temp, although that's tricky/dangerous with poultry.

LMAO, that means... I'll have to cool the turkey
It's going from live to dead to plucked to oven as quickly as possible.
So far, I've only done one turkey (a wild turkey about 3 weeks ago) That was quite a learning experience. And, I've learned that my whole family is helping with the task; at least with plucking. My wife wants nothing to do with the killing and gut-removal. *sigh* that means she's not helping pluck. I remove the feathers before removing the guts. It's easier when none of the skin has "edges"

 

[Vich]

deep fry it