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I'm smoking a whole turkey on my Yoder, and my brother is smoking one his Traeger. May the best man win. Who the hell does not like dark meat? What is wrong with you?
Screenshotting as many recipes as I can from here. We're hosting for the first time, probably having a 20-25# er as well be having 16 people or so.
Never cooked a whole turkey before, but from what I gather I gotta slow defrost it over a few days, brine it at least 24 hours, and cook it at 20 min per pound (so 6.5 hours or so??)
Seriously, and pro tips and suggestions from anyone please pm me!
Get a good meat thermometer. You really can't go by time, all birds are different. Some people will tell you 20 min/lb, others say 30, some even say 40. You really need an instant read thermometer. That's the best way to know when the turkey is done.
Cook as much as you can the night before, so all you have to do is reheat the day of. I like to get all of my casserole dishes and severing platters out the day before and I label them all with what dish is going into them so it makes it easy for me to just grab the one I need for the dish I am making. Then make sure you know what temp everything needs to be cooked at and reheated and try to plan accordingly so that you can have everything done around the same time and you can enjoy your time with your guests.
Thankfully our families are helping with the majority of dudes so they'll either be done in advance and reheat at you suggested, or brought down day of.
And thanks for the suggestion on the thermometer, I'll check it Amazon right now
On a bird that big, I’d really think about cooking it in a bag to shorten cooking time and to keep it as juicy as possible.Screenshotting as many recipes as I can from here. We're hosting for the first time, probably having a 20-25# er as well be having 16 people or so.
Never cooked a whole turkey before, but from what I gather I gotta slow defrost it over a few days, brine it at least 24 hours, and cook it at 20 min per pound (so 6.5 hours or so??)
Seriously, and pro tips and suggestions from anyone please pm me!
On a bird that big, I’d really think about cooking it in a bag to shorten cooking time and to keep it as juicy as possible.
Make an aluminum foil bra to keep the turkey breast from over cooking
I am not a food safety expert, but I think I would be getting that sucker in the brine now (assuming the brine is cooled). It will help the defrost process and allow the brine a bit more time to work. I normally brine for about 48 hours and have not had adverse reactions yet. Don't forget to pull out the neck and gravy packet (if included) out of the breast cavity and the gizzard packet out of the other end.