ISO: ISO Turkey roasters all, please...advice

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joanie

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Our big night is bearing down on us. I have now 27 for dinner.

I also have caught the flu bug going around and am feeling hot and dreadful and it is TIME to start...Urrrgh!

I in my not compos mentos state went out and bought two turkeys....That Are Too Small (the Butterball variety we can get here)...they both weigh 4.7??? and fretting about this last sleepless night I realised I would need another so dug the one for New Year out the freezer. This one weighs in at 7.9???

HOW LONG SHOULd THEY BE COOKED FOR...I'll have to squeeze all three into the oven at different times but my brain is absolutely not functioning...Urrrgh! I feel ......

"keep telling myself "soldier on girl, you'll feel better on Saturday"!

I am planing to stuff all three, half with bread stuffing and half with pork sausage.....OH, having written that, perhaps there will be enough stuffing from the two smaller ones and if I leave the larger one unstuffed would it cook faster, could they, all three go, in together then????

What temp??? How long???

 
I take it that these are weights in KG? So you have

about 12# and 18#--is that right? I would stuff the smaller ones. They will cook at 350* in about 2 hours. The 18# unstuffed will cook in about 3 hours. Hopefully you have an instant read thermometer to test the temp in the thigh--should be 175*. Remove at that temp.
Cook the larger one and let rest for 45 minutes tented with foil.
For your sausage stuffing add some bread to that also.
All that said, a 12# and the 18# would be enough. I think you will have lots of leftovers with 3.

 
Hi Joanie. Here's the old chart for turkey roasting:

For stuffed birds at 325 degrees:

Pounds ..... Hours
6 - 8 ....... 3 3/4 - 4
8 - 10 ...... 4 - 4 1/2
10 - 12 ..... 4 1/2 - 5
12 - 14 ..... 5 - 5 1/4
14 - 16 ..... 5 1/4 - 6
16 - 18 ..... 6 - 6 1/2
18 - 20 ..... 6 1/2 - 7 1/2
20 - 24 ..... 7 1/2 - 9
over 24 ..... add 15 min. per pound

To estimate roasting time for unstuffed birds, deduct 5 minutes per pound from times.

Another temp check is a thermometer inserted into middle of stuffing through rib cage midway between hip and shoulder, reading 165 F.

By the way, if you are cooking all three in one oven, your cooking times will definitely be longer.

Good luck. Hope you have some cooks coming over for dinner to give you some help.

 
These times are just too long.Turkeys cook much

quicker now for some reason or other.My 22# turkey cooked in 3 1/2 hours at Thanksgiving.

And a quote from a chef/cookbook author.
"Check it under three hours. When I roast simple unstuffed turkey I do 400°F in any oven other than the Miele. An 18 lb'er is always done just over two hours, so you're going to be over but not by much."

You also might check the recipes on foodtv.com (search for "roast turkey") to get an idea about cooking times.

 
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