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post #1 of 19 (permalink) Old 11-12-2005, 04:40 PM Thread Starter
phil-osepher
 
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HUGE turkey

So, one of the guys I work with lives on a farm. Its like 1 hour away from the city, I dont know how he drives in to work everyday

Anyways, i went out there today because he offered to show me around/shoot some guns/pick up a turkey for thanksgiving. I guess he raises turkeys, chickens, pigs etc... A real throwback to 100 years ago. He doesnt have A/C in his 150year old house, and his heater is a pot belly stove thing.

So, about the turkey. He gives me this 30 lb turkey. The thing is HUGE. Not sure how long it will take to cook!

Here are some pics of it. (yes I'm bored)
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post #2 of 19 (permalink) Old 11-12-2005, 04:57 PM
 
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Can you say, "Bird flue"!



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post #3 of 19 (permalink) Old 11-12-2005, 05:10 PM
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post #4 of 19 (permalink) Old 11-12-2005, 05:20 PM
 
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I think that can feed a family of 15+... :
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post #5 of 19 (permalink) Old 11-12-2005, 05:40 PM
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.. I've heard that non-processed turkey is the best.. never had it though



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post #6 of 19 (permalink) Old 11-12-2005, 05:42 PM
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Quote:
Originally Posted by rinn
.. I've heard that non-processed turkey is the best.. never had it though
What the hell is Non-Processed? Wild??


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post #7 of 19 (permalink) Old 11-12-2005, 05:46 PM
 
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Quote:
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Quote:
Originally Posted by rinn
.. I've heard that non-processed turkey is the best.. never had it though
What the hell is Non-Processed? Wild??
Yep, sure is.. There was a turkey farm down the street from old house in Mass. We would tell them the size we wanted. The day before Thanksgiving we'd pick it up. They usually slaughtered that day or the day before we picked it up. Talk about the shiznit..
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post #8 of 19 (permalink) Old 11-12-2005, 05:48 PM
 
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Btw KD77... pm R1Budha to get some advise about how to cook this huge bird...
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post #9 of 19 (permalink) Old 11-12-2005, 05:53 PM
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Quote:
Originally Posted by valerossi
Btw KD77... pm R1Budha to get some advise about how to cook this huge bird...
How about in one of these:


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post #10 of 19 (permalink) Old 11-12-2005, 05:57 PM
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Quote:
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Quote:
Originally Posted by valerossi
Btw KD77... pm R1Budha to get some advise about how to cook this huge bird...
How about in one of these:
You would need a BIG one of those for a bird that big


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post #11 of 19 (permalink) Old 11-12-2005, 06:02 PM
 
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Quote:
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Quote:
Originally Posted by eveR1ast
Quote:
Originally Posted by valerossi
Btw KD77... pm R1Budha to get some advise about how to cook this huge bird...
How about in one of these:
You would need a BIG one of those for a bird that big
I doubt it will fit... even the big one...


I think you better off with the oven... :corn
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post #12 of 19 (permalink) Old 11-12-2005, 06:44 PM Thread Starter
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hmmm.

yes we would need advice for sure. He mentioned that since it wasnt a butterball turkey, you need to take care to cook it to make sure it is juicy. Processed turkeys are all doped up I guess, and sometimes injected with flavor stuff...

I'm thinking the oven is best. Could probably fit like 30 cloves of garlic and 5 onions inside it..


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post #13 of 19 (permalink) Old 11-12-2005, 07:01 PM
 
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PUT A 6 PACK OF BEER IN IT...... THEN SLOW COOK IT IN THE OVEN OR EVEN BBQ IT!
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post #14 of 19 (permalink) Old 11-12-2005, 07:50 PM
 
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thats one big freaking bird phil. Im flying out to your house with the kid for T-day now.
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post #15 of 19 (permalink) Old 11-12-2005, 10:48 PM
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Best damn bird I ever had was smoked and cooked over an open fire.......Damn it was good!!!


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post #16 of 19 (permalink) Old 11-13-2005, 01:50 AM
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yummmmmmmmmmm turkey sandwiches for lunch
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post #17 of 19 (permalink) Old 11-13-2005, 09:11 AM
 
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BRINE IT!!!!!!!!!!!!!!!!!!!

a bird that big takes forever to cook, so you need to make sure it has as much juice in it to begin as possible.

Also, despite what grammama taught you, turkeys should be cooked breast side down.
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post #18 of 19 (permalink) Old 11-13-2005, 09:29 AM Thread Starter
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found this at foodnetwork.com

brine sounds good!

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.


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post #19 of 19 (permalink) Old 11-13-2005, 02:34 PM
 
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just remember your's is twice as big....

i always brine in a cooler too....

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