OT: How To Cook A 27 Pound Turkey? | Page 2 | The Boneyard

OT: How To Cook A 27 Pound Turkey?

Read an article yesterday on-line (LA Times?) about how brining is no longer favored, just makes the flesh mushy and sometimes hammy if too much salt. Check the Serious Eats website for all your cooking needs.
 
jibsey said:
I always cook the turkey and this year at Price Chopper all they had were small birds and monsters so I got this 27 pound frozen Butterball. It looks like it could be saddled. My plan is to season it the day before and leave it in the fridge overnight then cook it at high heat 450 for 30 minutes and reduce to 325 leaving it uncovered with a thermometer in it,, but I never cooked one this big and the question is will it dry out? I have 21 people coming. 21 very hard to please and picky people. There is no "flipping a bird" this big. Anyone have experience with this size bird?
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August has a few hundred branches left over for jerk turkey, hit him up.
 
August_West said:
I would be very careful Brining a Butterball which most likely is already loaded with injected sodium.

But you know what? Its Turkey. Can you make it worse by way over salting it? Taste wise? Probably not. Just keep some blood pressure meds nearby.
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You know you pig out on deli turkey and love it.
 
TRest said:
Read an article yesterday on-line (LA Times?) about how brining is no longer favored, just makes the flesh mushy and sometimes hammy if too much salt. Check the Serious Eats website for all your cooking needs.
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Serious Eats recommends a dry brine (like me, what a coincidence).
 
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CL82 said:
Well for old times sake, let me add:

"Shut up and eat the mojo sandwich!"
View attachment 36337
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Notice where our program went after that debacle? We never made the tourney again and got saddled with 2 of the worst seasons in 1/2 a century BACK TO BACK.

Maybe its like the Mojo gods hate Turkey as much as I do? I dunno, Im just spitballin' here but it adds up to me.


And then you post that before the Cuse game?!
 
August_West said:
Notice where our program went after that debacle? We never made the tourney again and got saddled with 2 of the worst seasons in 1/2 a century BACK TO BACK.

Maybe its like the Mojo gods hate Turkey as much as I do? I dunno, Im just spitballin' here but it adds up to me.


And then you post that before the Cuse game?!
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Chazz Sheen is here to make it all better
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August_West said:
Notice where our program went after that debacle? We never made the tourney again and got saddled with 2 of the worst seasons in 1/2 a century BACK TO BACK.

Maybe its like the Mojo gods hate Turkey as much as I do? I dunno, Im just spitballin' here but it adds up to me.


And then you post that before the Cuse game?!
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I still attribute that season's mojo fizzle on your decision to eat artisinal grass fed organic turkey in various and various tomato based sauces instead of the mojo sandwich. The sentence was clear:
Before every game, Augie has to eat a turkey sandwich. With lots of ketchup. So much ketchup, it squirts out the sides and back of the sandwich and he feels like he’s drowning in it. And every time he posts, from now until the end of our season, someone needs to respond with “Shut up and eat the Mojo sandwich, commie!” Yup. It’s the victim you wanted with the punishment you wanted.
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It was the execution that was lacking.
 
August_West said:
Just saying that brining a pre injected frozen butterball does more harm than good. (and while saltiness is the main noticeable thing, it will make the texture different too, and not in a pleasing way). I like Jibsey (he possesses my favorite avatar) . Trying to save him some headaches.
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Learned this last weekend. We got a new oven and wanted to do a test run before hosting Thanksgiving. Usually we get a fresh turkey. For this exercise I went with a butterball. We brined it like we normally do, and it was SALTY. I thought maybe it sat in the brine too long. Your post reminded me that the Butterballs are "enhanced".
 
Husky25 said:
I always picture the Griswold Family Christmas Turkey jerky. The vision is so not worth the subpar flavor of an improperly prepared meal.

He's going to be in Albany (us in CT), but we typically know that dinner is about to be served when we hear the whirl of my Dad's electric carving knife from 1976. I may have to order one just for the occasion. It won't be the same, but close enough.
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LOL, my dad also. When he started, everyone had to back away. He would put his glasses and go to work. The serving platter was an work of art.
 
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Hankster said:
LOL, my dad also. When he started, everyone had to back away. He would put his glasses and go to work. The serving platter was an work of art.
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My wife loves that stupid thing. She leaves it out for me every year and every year I look at it with disdain and get my carving knife out.

I can't remember why but one year she decided to carve the turkey and used it. She ended up serving ground white meat.
 
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The key is to make sure it's frozen before you fry it. Really seals in the flavor. I promise that your family will never forget this Thanksgiving if you drop that frozen butterball right into a vat of boiling oil.
 
All of you calling to brine in a bucket of water are doing way too much work. Dry brine and leave it uncovered in your fridge for literally as long as you can.
 
krinklecut said:
All of you calling to brine in a bucket of water are doing way too much work. Dry brine and leave it uncovered in your fridge for literally as long as you can.
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How much work does that save? I fill up a big pot with water, salt and sugar. Dump the bird in it and wait.
 
I’ve done 25-lbs before. You’ll be fine. I think the key is making a really moist stuffing. I do my stuffing by frying sausage and ground beef and lightly steaming chopped carrots, onions and celery. Mix it all together with your favorite bagged stuffing mix. Sometimes I chop up a hot pepper too. Use chicken stock instead of water to really moisten your stuffing and add flavor. Fill the turkey cavity...but keep more of your stuffing aside in baking dish to heat up and serve later. Cover the bird and let it cook on low heat (320ish) for about 9 hours. Really good!
 
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Found out that it’s 4 pounds per day in the fridge to defrost a turkey and i want it defrosted by the day before I cook it, so that’s 7 days for 27 pounds. Seriously for those who have never seen it (there have been some jokes about it here) go to YouTube for throwing a frozen turkey into a deep fryer. It could explode and burn your house down.
 
jibsey said:
Found out that it’s 4 pounds per day in the fridge to defrost a turkey and i want it defrosted by the day before I cook it, so that’s 7 days for 27 pounds. Seriously for those who have never seen it (there have been some jokes about it here) go to YouTube for throwing a frozen turkey into a deep fryer. It could explode and burn your house down.
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You're not supposed to use propane indoors (Actually, I believe it is illegal and if something does happen, would not be covered under homeowners insurance), let alone a turkey fryer.

As an aside, we are supposed to be getting our Turkey today.
 
Put it in the oven 1/2 hour before dinner, then drive to Boston Market and pick up an entire thanksgiving dinner for something like $50.

You'll be done eating, lying on the couch taking shallow "come on, stay down" breaths long before the turkey in the oven is done.
 
temery said:
Put it in the oven 1/2 hour before dinner, then drive to Boston Market and pick up an entire thanksgiving dinner for something like $50.

You'll be done eating, lying on the couch taking shallow "come on, stay down" breaths long before the turkey in the oven is done.
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Or you could just go out and have Chinese turkey.
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