We ended up with an extra large bird. How do you cook such a huge bird?

[LeslieDJoyce]

I hope you love it! If you saved the feet, peel them and put them in the bone broth. Extra nutrition!

 

[Lelilamom]

I hope you love it! If you saved the feet, peel them and put them in the bone broth. Extra nutrition!

We did not save the feet, they were looking less than appealing after those three foraged around our acreage for 6 mos. We usually save our chicken feet when we do meat chicks, but I'm pretty far along in my pregnancy and didn't have time to scrub and peel these feet this time. Speaking of bone broth, Where am I going to get a pot big enough for that carcass? I'll have to cut it up to make the stock!

 

[LeslieDJoyce]

We did not save the feet, they were looking less than appealing after those three foraged around our acreage for 6 mos. We usually save our chicken feet when we do meat chicks, but I'm pretty far along in my pregnancy and didn't have time to scrub and peel these feet this time. Speaking of bone broth, Where am I going to get a pot big enough for that carcass? I'll have to cut it up to make the stock!

I ended up with a lot of extra feet this year ... long story ... and they do take time to prep! It looks like all the lizards on the planet have been wrestling in my garbage can.

I was looking for my extra-large stock pot yesterday. It has vanished. How, exactly, does a person misplace something like that? I used it a few weeks ago ... There used to be a marine salvage place near my town, and my mom loved to buy oversized cooking stuff there. These days they sell huge stock pots at a little store called Pay & Pack ... they aren't the really good & "safe" anodized aluminum kind, but at least you can get a whole set of bones in there. That's where we got our turkey scalding pot. I'd rather not use the scalding pot for making stock ...

Where did I put that thing?

 

[Lelilamom]

I ended up with a lot of extra feet this year ... long story ... and they do take time to prep! It looks like all the lizards on the planet have been wrestling in my garbage can.

I was looking for my extra-large stock pot yesterday. It has vanished. How, exactly, does a person misplace something like that? I used it a few weeks ago ... There used to be a marine salvage place near my town, and my mom loved to buy oversized cooking stuff there. These days they sell huge stock pots at a little store called Pay & Pack ... they aren't the really good & "safe" anodized aluminum kind, but at least you can get a whole set of bones in there. That's where we got our turkey scalding pot. I'd rather not use the scalding pot for making stock ...

Where did I put that thing?

How do you misplace something that large? Probably the same way you misplace an entire box of camping supplies, hunting gear or tools, which we've done. I found a restaurant supply store nearby us that sells the big 30 gallon stock pots with the triple bottoms, but they are literally $400.00. I just can't justify that kind of expense. I have 2 big 15 qt pots that I did my chicken stock in, I'll have to cut up the turkey carcass and use those pots. I can the stock - no room in the freezer!

 

[Cluky]

You can also cut it in half and do each half. I have done that before with the bird that large.

 

[popsicle]

I agree with Cluky. The dark meat needs longer than the white meat. I personally don't need to have the big roast bird as a center piece.

I don't even bother roasting whole chickens anymore--I usually spatchcock or quarter them.

 

[Lelilamom]

Thanks again for all the Feedback Folks! We cooked the 43 lb Turkey (after brine) whole, no stuffing and it came out beautiful. It took 7 hours. 500 degrees for 40 minutes and then 350 degrees until 165 in the center. It was incredible - juicy, tender, none of it dry or overcooked. I am very pleased. We had over 20 people for dinner and everyone agreed it was the best tasting turkey ever. We are very satisfied with the result and it was well worth the effort. We did split the other big tom we processed and we will roast those halves separately.

 

[LeslieDJoyce]

It is GORGEOUS! Congratulations!

 

[casportpony]

Wow, what a huge beast!

-Kathy

 

[ken-t]

I don't know if I should even bring this up as thanksgiving is past. and I really don't have the answer for you, but some years ago I knew some people that cooked theirs in a pit for twenty-four hours. it was a little work but "good turkey"! you may try to Google it. I haven't seen or heard form them in years. the last I heard he had died. Was sad he was a good man. God had a reason to take him.