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We cooked a 20lb turkey. Nothing special - no brining. The oven was at 425 floor and 450 walls. The oven is 43in.
Placed turkey on split carrots and celery along with a couple of rolls of aluminum foil to keep the bird out of the renderings.
We started by putting the bird back side up (breasts down to keep them protected during the cooking process. Butter salt and pepper only on the back - put in oven for 1 1/2 hours - then flipped the bird over breasts up - buttered the breasts and legs added kosher salt grains and fresh pepper and inserted a thermo with remote into breasts (to register 165). The oven was at 400 floor at that time.
Total cooking time was 4 hours which does not include 30 min of rest time (covered loose with foil)
temps were 175 thighs and 165 breasts. Very tender and the skin was crisp. This was our first turkey and it will not be the last.
Placed turkey on split carrots and celery along with a couple of rolls of aluminum foil to keep the bird out of the renderings.
We started by putting the bird back side up (breasts down to keep them protected during the cooking process. Butter salt and pepper only on the back - put in oven for 1 1/2 hours - then flipped the bird over breasts up - buttered the breasts and legs added kosher salt grains and fresh pepper and inserted a thermo with remote into breasts (to register 165). The oven was at 400 floor at that time.
Total cooking time was 4 hours which does not include 30 min of rest time (covered loose with foil)
temps were 175 thighs and 165 breasts. Very tender and the skin was crisp. This was our first turkey and it will not be the last.
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