• According to _The_Joy_of_Cooking,_ about 20-25 minutes per pound at 300 degrees.
  • Anywhere from 3 to 7 hours, but check out ** ** for a full table.
  • Regardless of all the gloom-and-doom warnings about safety and all that other stuff, I do mine overnight -- have for years -- and NO one has ever complained or gotten sick. The point is that although it is cooked at a low tem for a long time, it is NEVER left sitting out at room temperature before cooking. Our method has always been to stuff it very loosely, baste it lightly with the liquid used to cook the giblets ( blend of apple cider and herbed water), and roast for about 30 min. per pound at 275 degrees (or 100 deg. above the desired final temperature). This point is important: without at least a 100-degree temp differential, it will never cook through. Also, I always use a roasting rack and do the bird breast down. The dark meat holds most of the juices, and roasting a bird breast up just guarantees that none of the juices will ever get to the drier white meat. We don't care how it looks--we just care how it tastes!
  • Depends on how you cook it. I once had a friend from Samoa pit cook a turkey for me. It only took 1 hour from the time the turkey went in to the time it came out. It was completely cooked. In case anyone else wants to try it, here is how he did it. 1. Dig a pit that is 1’ to 1 1/2’ deep and line it with bricks and/or large rocks. [Brother Tipa actually lined the pit itself with bricks and then filled it with rocks. The rocks were about 6” x 4”.] 2. Build a fire on top of the rocks and allow it to burn down to coals. 3. Pull out the hot coals. [You won’t need them any more so you can put them out.] 4. Put one hot rock inside of the turkey and then place the bird in a pan and cover with foil. 5. Place the pan in the pit with the rest of the hot rocks piled all around it [beneath, around the sides, and on top of the pan]. 6. Cover this with lots of wet, corrugated cardboard. (In Samoa they use the large leaves of various tropical plants for this. However, corrugated cardboard is much easier to come by in most parts of the world.) 7. Seal any place where steam is escaping. 8. Cook for one hour and then pull the entire thing off and enjoy. One word of caution. Be careful about what type of rocks you use for this. Sedimentary rock can have a significant amount of water in them. If you heat such rocks too hot too fast, the water can cause them to explode. So, if you have to use such rocks, keep them someplace dry and/or bake them for an extended period of time in an oven at less than 200 degrees Fahrenheit to remove any water.
  • As a professional chef i have come to use 17 min per pound at 350 keeping the turkey covered for half the cooking time and basting often after removing the cover.i also tuck the wing tips back under the breast for the first half of cooking so they dont dry out

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