A few questions about turkey size and baking time.
For the first time in 36 years I have my own place and I am having two other people over for thanksgiving.
I’m a fairly reasonable cook. I am just doing the basics. Turkey, mash, stove-top stuffing, rolls, and salad. I don’t eat sweets so if people want pies they can bring their own (this is known so don’t freak).
Turkey time…
I got a 23 pound turkey. After I bought it I did some research and I might have went overboard for three people. What sort of meat yield will I get per pound? Am I looking at five pounds of usable meat or 20? I’m slightly terrified here. Either way the neighborhood cats will be happy.
Another turkey question. Stuffing in the bird or out? I would think out would make for a more even cook and shorter times since the heat could penetrate the cavity.
Last part… How do I tell when it is done and what about basting? Do I need one of those pop-up things or can I eyeball it?
Once again, 23 pound turkey for 3 people. And can I freeze the leftover turkey?
I miss my sister
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22 Answers
Butterball Turkey Hotline. Dial now. 1–800-BUTTERBALL (800–288-8372)
23 lbs. Jeez! So far beyond overboard that you have essentially sunk the ship. Buy a meat thermometer tomorrow if the bird does not have the pop-up device.
22 to 24 pounds: 4–4½ hours unstuffed 5 to 5½ hours stuffed.
Details
Most people put some stuffing in the bird and some in a separate roasting pan.
Yes, you can freeze the leftover meat if you prepare small, ziplock bags with air removed.
Yes to basting.
It’s not too late to invite another 12 people.
My sympathies.
We cooked a turkey on Thanksgiving for decades and never got the timing exactly right. The dark meat and white meat are done at slightly different times, too.
It took me about 5 hours to cook a 27 lb turkey last year (we aim to live for a week off our leftovers. ^_^) I like to cook low and slow, with lots of basting. Roasting time is an inexact science – your mileage will vary depending on your oven and how neurotic you are about checking the bird.
You’re aiming for a thigh temperature of 160 degrees F.
Stuffing out. It tastes better, your bird will cook faster, and it has the added benefit of being another thing you can fix the day before, and warm up while the turkey is resting.
Oh, yes! Resting.
Make sure to take the turkey out of the oven and let it rest for about 20 to 30 min before you start carving. Trust me, makes all the difference in the world.
(And don’t forget the complicated question of covering the bird with foil for part of the time so you don’t overcrisp the skin. This is another good question for the nice ladies at BUTTERBALL.)
I pre-cut a piece of foil to cover the breastmeat, and apply it as soon as it starts to brown. No dry breasts for me!
@Seek_Kolinahr :: my goal was also leftovers. I like grabbing slabs of turkey from the fridge for a week and just eating them cold. And I plan on sending ⅔rds of the meat home with my guests so maybe it will work out. They are both big eaters.
^ That’s the best, isn’t it? I like to make quick sammiches of cold turkey, some leftover cranberry sauce, and a dinner roll.
@johnpowell: Save the carcass, extra stuffing and some meat to make turkey soup, also. That is one of life’s rare treats and just requires a few onions, carrots, celery, water and a large pot that simmers for several hours on top of the stove.
You’ve received some sage adivce, and yes, the turkey will NEVER be done “on time.” That’s a given, so, do as I have for 35 years and just plan on drinking a lot of champagne pre-dinner. haha
Baste, baste, baste, and baste some more for that perfect browning glow the last hour or so!
I won;t comment on your deviant lack of pies. lol
@jonsblond; For his maiden voyage, you want JP to both brine and cook a 23 lb. bird. That’s asking an awful lot of a beginner.
@gailcalled It really isn’t that difficult. You mix a few things together in a very large container, then put a dead bird in the container. I think he can handle it.
@Seek_Kolinahr LOL…exactly like that! Oh man, I’ve had a lot of those Thanksgivings, never thrown up but by the time you finish eating you’re in a coma. lol
^^ One of the most joyful moments of my life occurred when I gave away my huge, expensive, stainless steel Williams Sonoma roasting pan and rack, knowing that i would never roast a turkey again.
@gailcalled Haha..agreed, I only do breasts these days, haven’t roasted a whole turkey for a long tome now. :-)
Butterball turkey line is a lifesaver for beginners! Follow their advice exactly, and you’ll be just fine. To avoid the chance of salmonella seeping into your stuffing, don’t stuff the bird.
For your leftovers, make a turkey pot pie with some of the meat. You just mix together cut-up turkey, stuffing, gravy and your vegetable (if you think it goes with it), then top with the mashed potatoes – which serves as the crust – and bake. This is my favorite part of Thanksgiving!
You could dismember it beforehand and make grilled legs/wings and turn the breasts into several Schnitzel.
@johnpowell: Let us know how things go. I can still remember the first time I tackled a turkey (and the last time).
I’m going to cut the legs off mine and cook them on top of stuffing, separate from the breasts (a la America’s Test Kitchen that I watched this weekend on PBS).
Do whatever strikes your fancy. You will learn from the experience no matter what you choose.
That’s a big-ass bird. You’re due massive congrats when you serve your meal. Be prepared for it to be a couple hours later than you expect. Have something for people to snack on just in case.
@johnpowel: How was the meal? How is the chef?
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