How long to roast very large turkey?

[DCS]

So I let "Mr Christmas" grow too long...

I butchered on Sunday, and he's been resting on ice, but I wonder how long we should roast him.

He dressed at 38 lbs! I think we have a pan large enough, and the whole point was to keep him intact, rather than only roast half or a quarter. And yes, we LOVE leftovers, which will be spread between several families.

The Butterball hotline only goes up to turkeys that are 30 lbs. Not a problem I ever thought I'd have!

Thanks for any help,
Danielle

 

[Olive Hill]

I'd think 10-12 hours would probably do it. That said, even if you have a pan large enough your oven may not give enough clearance to do it, and most certainly not well. I'm thinking he'll be cooked rather unevenly. Live and learn.

 

[DCS]

We measured the oven before I even attempted to travel with it, and it will fit. Plan to wrap in foil, and we'll just see what happens.

 

[terri9630]

Buy a probe thermometer to monitor the inside temp of the bird. That way you can be sure it's done. I've bought them at walmart for, if I remember right, $12. Just insert the probe into the thickest part of the breast and set the temp. The probe stays in the bird while cooking.

 

[al6517]

The normal formula is 20 min per lb @ 325 degrees unstuffed.................. Stuffed is 30 min per lb. Whatever you do don't dry it out by over cooking it because it's so big, use a meat thermometer inserted into the thigh area away from the bone and it should read 170 degrees when done.

AL

 

[al6517]

Quote:
Never insert it into the breast, the breast cooks faster and you will end up with a severly under cooked bird. Any real cook will tell you always temp check in the thigh.

AL

 

[terri9630]

Quote:
Never insert it into the breast, the breast cooks faster and you will end up with a severly under cooked bird. Any real cook will tell you always temp check in the thigh.

AL

I was actually taught to place the probe into the thickest part of the meat which on a turkey is the breast. I've never had a problem doing this and don't end up with dried out breast meat.

 

[greenriver]

Brine him! I brine all poultry and even pork. Makes all the difference in the world and will allow 180 degrees without drying him out.

http://www.the-perfect-turkey.com/brining-a-turkey.html

 

[DCS]

Well, he was delicious!!!

Mom has a large convection oven, and the thighs reached 170 at about 6 hours; the breast took a bit longer (We cleaved off the thighs and drumsticks at that point). I thought it would be the opposite, but this was a huge BBB bird, and the breasts were much thicker than the thighs. I think it would have taken a LOT longer if it weren't for the "convection roast" setting on her oven.

So juicy, so delicious! (And so many leftovers for sandwiches!!!)

I'll never let one get that big again, but the WOW factor was pretty cool, honestly.

 

[longranger]

Seeing the bird whole is fun but after the wows and before cooking that size bird often does better cut into breast, Legs etc.. That way everything comes out of the oven perfect. Also the smaller individual pieces cook a little faster so the bird finishes quicker. Keeping a big boy like that in 1 piece is fun though isn't it?