Panic is already setting in...how long to steam/roast an 11-lb turkey?

M

marilynfl

Moderator
Why I put myself through this horror every few years is beyond me. So far I'm batting 1000% for turning out "pink around the bones" turkeys which translates to a "Have you been reading up on botulism lately?" look from Larry.

This year I bought a smaller bag of bones and doom in the hope that smaller may provide less room for error. It's a 11.6 pound fresh free-range from Whole Foods and I'm guessing 11 pounds after removing that package of ick.

I plan to use Lisa's LA Times "steam/roast" method. At first I was horrified at the idea of "steaming" because that was my MIL's "secret method" to moist turkey. I'm not exactly sure which dictionary her definition of moist came from, but she'd put a 15-lb sucker in a 350 degree oven at 6:00 AM with 4 cups of water on the bottom, cover and cook it until 6:00 PM.

Yep.

Instead of shopping, you could resole shoes the day after Thanksgiving.

Recipe calls for 16 pound turkey; I'll have an 11 pound one. I also bought a digital remote probe thermometer AND a meat thermometer that will stay with the turkey during its hours of transformation. I will be stuffing it. Or not...depending on your recommendations.

At least I changed the format: we're not sitting down together. I've sent out an "open house" offer and said the turkey will be cooked and sliced and show up anytime after 3:00 pm. That lets me off the timing coordination hook since my left index finger still tingles from last year's razor debacle.

http://www.eatdotat.com/swap/forum1/199657_My_fav_method_is_this_steam-roasted_one_from_the_LA_Times_-_one_pan_easy_and_

 
Hey Marilyn - I'm glad you got the remote digital thermometer, that should make things simpler.

I would give it a test run before Thursday if you can. I have one, but sometimes it doesn't cooperate - the last time I tried to use mine, it was reporting the ambient room temperature to be a toasty 195ºF.... smileys/irritated.gif

Based upon past experiences, your bird could take anywhere from 3 - 4.5 hours to roast, so I'd start checking it at the 3 hour mark, or just keep an eye on that remote display.

I always stuff the turkey, I can't imagine not having the inside the bird stuffing at the Thanksgiving table. I know it freaks a lot of folks out, but I've never had any issues with "ickies".

 
Can;t help you with the timing, but can help you with a vote of confidence. I am sure it will be

perfect; I love your idea re: the open house. It will all come together. This is a piece of cake compared to your GBHs. Seriously.

 
smileys/bigsmile.gif - I usually have an overflow dish, too. I love stuffing!

Another Thanksgiving favorite is Friday morning breakfast - a sunnyside up egg over leftover stuffing....heaven!

 
about stuffing the turkey

I've never stuffed one, we always grill our turkey. But I was watching The Chew yesterday and Michael Symon said never to stuff your turkey, It sucks up all the juices and results in a dry turkey.
I'm trying a new stuffing recipe this year. It's french onion soup meets stuffing.

 
OMG... I am trying to compose myself. Congrats on having your question answered and published...

BUT.... I seriously am looking for my asthma inhaler.... I can not believe the response!!! SERIOUSLY??

Make Sure everyone is taken care of???
Ask everyone what is there must have???

Thanksgiving to me is just about having lots of family / friends and go with the flow... I often forget to serve something, we have had fires in the oven, etc... It is not about the meal but the opportunity to give thanks and enjoy and laugh with friends and family.

I am seriously stressed about the response you received.

My funny story from last year, I think I shared this, is that I was wearing a really "cool" black low turtleneck. I am used to having a towel over my shoulder when cooking... Anyway, throughout our dinner, I kept pulling on my cowl neck, thinking it was my towel and more than once showed too much for our guests... Just go with it and have fun...

 
Oh bless you, Barb. I thought the same thing! Erin, just try and enjoy the moment. That's what I'm

going to TRY and do.

Reading through the rest of the questions, I ran across "Can I use paper plates?"

Well, "buy heavy paper plates" is on my grocery list because the only dishes we have enough of to serve more than three people have a metal band around the edge. Since it's a "drop in whenever" kind of invite, I thought folks might need to warm up their food and you can't zap metal in the microwave.

Man. I just got slapped down for being gauche...by the NYTimes no less.

http://plentifulpantry.com/index.php?l=product_detail&p=34

 
Don't panic Mar- just don't be tempted to overcook

I never stuff a bird and usually recommend to those who are a little unsure about roasting a turkey that they bake the dressing on the side. If you stick to 15 min/ lb (unstuffed- longer if you stuff) you should be okay. I always take my bird out and tent it with foil for about a half hour before carving- the temp comes down some but it is perfect eating and the juices don't run.

Maybe a suggestion of using chicken stock or broth instead of just water for steaming? I have never steamed a turkey but how could it be bad with even more flavor added?

Good luck and remember that cooking a turkey is really one of the easiest things to do- just think of it as a big chicken.

 
Stuffing the bird also takes longer to cook, which could contribute to the dry bird.

For me, the stuffing always ends up overly wet and there's never enough. So, for a faster cooking turkey and more stuffing, I always bake it in a separate pan.

 
After 15 years eating at other people's houses for Thanksgiving (my family is in Florida)

I like her response, "I make a point of asking each person what is their 'must-have,' and if it's not something they are bringing, I make sure we have it." In my experience, most people try to do it all. Why? I'd gladly contribute. In answer to that question, for me, it's not Thanksgiving without a particular stuffing. No cornbread, no oysters, no sourdough bread...After all those years, I finally realized how important it is to me. That and those Pilsbury Crescent Rolls. It's something my family always has, and we only have them once a year. It's a nostalgia thing, and it's just not Thanksgiving without them.

I think this would be a terrific conversation starter too.

 
I use the "fancy" plastic plates from Cosco. I try to wash, but if they get too

messy, they get tossed. The funny thing is that I serve them on charger plates with cloth napkins. Also use the "fancy" silver plastic wear.
We have 30+, so it makes it easy, looks pretty, and everyone is really laid back.
Works for us!

 
Chinet plates! All good + biodegradable. I always used them for TG. Even with crystal stemware.

We are a big family and always do a pot luck, or to put it better everyone gets to contribute.

We've all come to expect Aunt so and so's beans, Nana's dressing, etc. It really brings a nice family element to it IMHO. When I had it at my house I did a menu giving everyone credit for their specialty dishes: Mom's Magical Mashed Potatoes, Bob's Bodacious BBQ'ed Turkey, etc.

Everyone brings a dish (some of us, like me, more than one, hostess' assigns) + 1 bottle of wine

It might be a bit late for this year, but I'm all for doing this every year.

We also have everyone come at least 2 hours or more before and nosh/have cocktails/watch football and then we eat whenever we're told it's ready. No timing stress. The bird(s) just sit and wait till all the sides come out of the oven.

 
It worked, I think. smileys/smile.gif I did enjoy the appetizers and dinner! And was fairly relaxed!

Did not enjoy the epic cleaning and standing phase that preceded it. smileys/wink.gif The cooking, I love.

 
Ha! The cowl-neck sweater story is great. smileys/smile.gif

All I forgot this year was the salad... The one that had many moving parts (sugared almonds, mandarin oranges, blanched red onions). The one for which I painstakingly instructed the husband in how to make a vinaigrette. (Well, at least that one's a life skill.) The one for which I broke down (and wrapped in tea towels) three heads of Boston lettuce. Ah, well. Lots of salad this week...

 
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