- Apr 6, 2008
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- 15
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I have a 35 # white meat type turkey that was killed and dry plucked on the farm where my son works. He asked me to cook it for him; it is their first year of raising them. The bird is huge but is not actually fat at all. There a lot of pin feathers and the broken shaft of feathers in place. I would just skin it if it were a chicken but had planned to roast it whole. However it does not fit any pan and just lifting it hot is going to be a major problem. My options seem to be cut it into quarters; skin it or remove the skin after cooking, use my pressure canner. My idea of a beautifully browned whole bird is pretty much shot so can someone give me some ideas as to what I can do to serve a very tasty bird. How much water, how long and what pressure for cooking, altertnate plan to the pressure cooker. If I cook it with the skin on will the residual feathers affect the taste of the broth, etc.
I don't really need seasoning advice, just cooking technique. I have him brining in a cooler with plenty of ice. I got a reprieve and instead of having it ready tomorrow we postponed the meal to Sunday. This bird was purchased in early spring and has been in a large pen with other turkeys and laying hens.
I really appreciate any help you can give me. ( I can't fit it whole into my pressure cooker either.)
I don't really need seasoning advice, just cooking technique. I have him brining in a cooler with plenty of ice. I got a reprieve and instead of having it ready tomorrow we postponed the meal to Sunday. This bird was purchased in early spring and has been in a large pen with other turkeys and laying hens.
I really appreciate any help you can give me. ( I can't fit it whole into my pressure cooker either.)