Giant Broad Breasted Turkeys?????

[MissPrissy]

It is basted with butter and white wine every 30 min.

 

[CrowinKing]

Oh man MP you got me hungry! Thank god that my gram lives next to me her turkeys always turn out awsome as with everything she makes! Man I can't wait til Thursday!

 

[Zookeeper9000]

Nice Bird Miss P. was that last years? Also what temp do you cook them one and for how long? Everyone has a different opinion on this and was just wondering yours.

Thanks for sharing.

 

[MissPrissy]

450F for one half hour. Cut the heat back to 350. Cook 15 min per pound.

 

[Zookeeper9000]

Thanks

Did ya get the crane all set up to help ya get that big boy in the over LOL.

One other ? after the cheese cloth is on do you cover it with anything else or you just leave it like that. Thanks

 

[MissPrissy]

Butter and season the turkey. oak the cheesecloh in melted butter and white wine. Shroud the turkey and baste as is every 30 min with butter and wine.

 

[Acre of Blessings]

Not sure if anyone else here does this..........but we cook our turkey with the breast side down w/ 1 cup of water in the pan. This way the breast stays in the juices and it is not dry at all.

We do this because no one in our family can cook a turkey that isn't dry. I already cooked 2 this way....one was 26.49 lbs and the other was 27.09 lbs. and both turned out wonderful.

 

[dancingbear]

We raised BBB's one year, let them grow about 8 months. They were HUGE, some over 60 lbs. We cut them in half lengthwise, and roasted half at a time. I have a really big roaster, had to cram them into the pan. I remembered my folks splitting the turkeys like that, now I know why.

The next year, we got hatching eggs from McMurray, Narragansetts and Bourbon Reds. They dress out around 30-40 lbs, at about 8 months. The breasts weren't nearly as big, but the taste, probably the best I've ever had. They had to roast longer to get tender, but they finally did, and they weren't dry at all. Even the breast. I did baste a lot, but I'm gonna try that cheesecloth, Miss Prissy! That sounds a lot easier than what I've done before, a couple of times. That was to roast the bird breast down, like Acre of Blessings suggested, but when the bird was about done, I wanted to turn it breast up so the skin would brown and crisp. It's really hard to turn over a big, juicy, roasted bird. Plus some of the skin stuck to the bottom of the pan and tore off when we turned the thing over.

 

[Cason]

Quote:
Yes, this is the way I cook mine.. lets the back fat run down to the breast- sorta self basting. I also smoke mine in this position.

 

[SewingDiva]

Quote:
Now that's impressive! I wonder how many people have an oven big enough for a bird that large, let alone a roasting pan. There is a place called the Salem Cross Inn here in MA that roasts birds that big; they do it in a huge colonial era fireplace fitted with a authentic18th century clockwork roasting jack. They wind it up like a grandfather clock and it slowly turns the meat.

Phyllis