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I have a big bird...advice needed


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#1 Seven

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Posted 14 February 2020 - 08:54 AM

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.

 

Thanks!

 

 


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#2 Ineedacatscan

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Posted 14 February 2020 - 08:57 AM

Do you have a smoker?

If not I’d break it down and roast white and dark meat separately. I like hot and fast.
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#3 Seven

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Posted 14 February 2020 - 09:02 AM

Yep, have a Brinkman 30" electric smoker. Unfortunately, I'm not sure that I'll have the time to smoke...unless it's quicker than I think. The last time I smoked a turkey, I think it took about 8 hours but I was probably at 225-250F.


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#4 Sidney Porter

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Posted 14 February 2020 - 09:04 AM

Vertical turkey roaster in a kettle (bge should also work).
-cooking rack removed
-al drip pan in the middle
-2 bricks in the drip pan (wrapped in foil)
-Vertical roaster on the bricks
-coals on the sides next to drip pan
-roast at 350

Edited by Sidney Porter, 14 February 2020 - 09:05 AM.

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#5 Ineedacatscan

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Posted 14 February 2020 - 09:05 AM

Yep, have a Brinkman 30" electric smoker. Unfortunately, I'm not sure that I'll have the time to smoke...unless it's quicker than I think. The last time I smoked a turkey, I think it took about 8 hours but I was probably at 225-250F.


Spatchcock it. Kick it up to like 325. You’ll be done in 3 hours or so
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#6 Seven

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Posted 14 February 2020 - 09:33 AM

OK, this is definitely on the list...just need to check with the boss to see if her family will eat smoked turkey. Even without chips/pellets, there's probably enough residual smoke to flavor the bird.


Vertical turkey roaster in a kettle (bge should also work).
-cooking rack removed
-al drip pan in the middle
-2 bricks in the drip pan (wrapped in foil)
-Vertical roaster on the bricks
-coals on the sides next to drip pan
-roast at 350

 

Don't have access to an egg or similar unfortunately. Or a vertical roaster :(


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#7 matt6150

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Posted 14 February 2020 - 10:51 AM

I would break it down regardless. Easier to cook the white and dark meat to the proper temps. And then you can smoke some or all.
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#8 BlKtRe

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Posted 14 February 2020 - 11:05 AM

Spatchcock it. Kick it up to like 325. You’ll be done in 3 hours or so

 

This. Also add herb/butter under the skin.


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#9 Deerslyr

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Posted 14 February 2020 - 11:29 AM

I butchered and sous vied a turkey for Thanksgiving.  Might have been the best I've ever had!

 

https://www.chefstep...best-feast-ever


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#10 BrewerGeorge

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Posted 14 February 2020 - 11:41 AM

If everybody but you will be eating white, just cook that and save the dark for another purpose later.

#11 porter

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Posted 14 February 2020 - 12:35 PM

Sesame oil
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#12 BrewDaddy

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Posted 14 February 2020 - 05:28 PM

I did one about that size for Thanksgiving. I split it diagonally through the backbone I to two pieces..breast and wings in one section, legs and back in the other. Worked great because I could pull the breast section before the legs so both came to perfect temp
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#13 Sidney Porter

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Posted 14 February 2020 - 05:34 PM

Sesame oil

when I read the thread title I thought sesame Street. But oil works
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#14 the_stain

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Posted 14 February 2020 - 07:07 PM

when I read the thread title I thought sesame Street. But oil works

lol... same
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#15 Gumbo Leviathan

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Posted 15 February 2020 - 07:47 AM

I see your location is chester county PA... which is where I live... whereabouts are you?


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#16 BuxomBrewster

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Posted 15 February 2020 - 06:11 PM

I always break the large turkeys down into white and dark meat.  I have a Jacques Pepin recipe that takes off the legs and stuffs and cooks those separately, then spatchcock the breast and roast it over a mound of stuffing.  


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#17 davelew

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Posted 16 February 2020 - 06:56 AM

I’m a big fan setting the thawed turkey on the counter with an ice pack on the breasts for 30-60 minutes while you do other prep, stuffing the cavity with lemons and onions, then cooking it whole.

Starting with cold boobs and cutting down airflow to the underside of the boobs means they’re done at the same time as the thighs.
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#18 Seven

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Posted 16 February 2020 - 11:04 AM

I see your location is chester county PA... which is where I live... whereabouts are you?


I'm in coatesville, East fallowfield township to be specific. You?
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#19 Dave

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Posted 16 February 2020 - 11:28 AM

H2xah.jpg


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#20 Seven

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Posted 17 February 2020 - 08:26 AM

Ended up smoking half the turkey at 275F (max my smoker goes apparently) and doing the other half in a hot oven. I started the smoked turkey first (about 45 minutes earlier) and once both were around the same temp they were finished in the oven to help crisp the skin. Unfortunately, the pellets in the pellet tray never fully ignited so the smoke flavor was a bit light but still tasty.


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