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Super Turkey
Topic Started: Nov 24 2011, 03:35 PM (169 Views)
Nobody's Sock
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Fulla-Carp
how can a 26 pound turkey be done in 4 hours at 325 degrees?

Plus, it's sitting in a bucket of juice. Weird.
"Somewhere, something incredible is waiting to be known."
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Aqua Letifer
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ZOOOOOM!
Demand 1xpitchers.
I cite irreconcilable differences.
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sue
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HOLY CARP!!!
Aqua Letifer
Nov 24 2011, 05:26 PM
Demand 1xpitchers.
I guess you're missing out on the typical American Thanksgiving, eh? :(
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Aqua Letifer
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ZOOOOOM!
Entirely! Hell it's already Friday here.
I cite irreconcilable differences.
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ivorythumper
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I am so adjective that I verb nouns!
Prolly better to cook two 13 # birds than 1 26 pounder.
The dogma lives loudly within me.
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Nobody's Sock
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Fulla-Carp
it turned out fine, tasted great. But you could tell that the turkey shrunk appreciably. I've never seen one turkey create so much juice. We had a done bird 2 hours before suppertime so we just turned off the oven and let it sit in the juice.
"Somewhere, something incredible is waiting to be known."
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sue
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HOLY CARP!!!
Nobody's Sock
Nov 25 2011, 06:43 AM
it turned out fine, tasted great. But you could tell that the turkey shrunk appreciably. I've never seen one turkey create so much juice. We had a done bird 2 hours before suppertime so we just turned off the oven and let it sit in the juice.
:o No crunchy skin? Aack.
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jon-nyc
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Cheers
Nobody's Sock
Nov 25 2011, 06:43 AM
it turned out fine, tasted great. But you could tell that the turkey shrunk appreciably. I've never seen one turkey create so much juice. We had a done bird 2 hours before suppertime so we just turned off the oven and let it sit in the juice.
Was it 'pre-brined'? THey inject salt water in them, which adds to the weight but you could easily see them producing a lot of juice and shrinking.
In my defense, I was left unsupervised.
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apple
one of the angels
this thread makes me laugh.. Glad it all turned out ok. I remember my mother smoking the first donated HUGE smoked turkey my aunt sent her. it was still good, if tough, but it took her about 4 hours to figure out it was already cooked.
it behooves me to behold
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Nobody's Sock
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Fulla-Carp
sue
Nov 25 2011, 09:11 AM
Nobody's Sock
Nov 25 2011, 06:43 AM
it turned out fine, tasted great. But you could tell that the turkey shrunk appreciably. I've never seen one turkey create so much juice. We had a done bird 2 hours before suppertime so we just turned off the oven and let it sit in the juice.
:o No crunchy skin? Aack.
all kinds of crunchy skin! She cooked the bird in the oven with no top or foil cover. I just had a drumstick this morning, yum yum.
"Somewhere, something incredible is waiting to be known."
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