Brother-in-law received a frozen 25# turkey for Christmas and promptly dropped it off at my place for storage and future preparation. The future is here and I plan on making this for Sunday dinner. I've never made a turkey this big so I was hopign that someone with experience can recommend a good time and temp. I usually default to Kenji for recipes but his spatchcock recipe is for a smaller turkey. Here are the options I'm considering:
- Spatchcock it anyway and lower the temp. I have access to a 17x17 pan that will fit in my oven. I have no idea if this pan is big enough but I think it will be.
- Use a traditional V-rack but set it in a lower-sided sheet pan to promote more even cooking.
- Use my 18" square pizza steel, which is actually 1/2" thick aluminum. This can be used with either of the above options.
- Break the turkey down and roast the parts separately. My lower oven (although only the size of a warming drawer) will easily accommodate the drums/wings and can be heated to at least 450F.
Are there other options I'm missing? The old low and slow that my mom used to do didn't exactly produce the best white meat which is pretty much what everyone but me will be eating. I also have access to a SV and can do the breast that way but I'm looking to make things easy.