Cooking an Extra Large Turkey

[elster]

Do I need to cook it differently as I have a 14.5kg turkey to cook?

Obviously it will take about 3 decades, on the basis of 20 mins per 1/2Kg + 20 minutes giving a cooking time at 160oC 10 hours.

Should I be changing anything for cooking a bird of this size?

[condor]

Does it fit in the oven?

[XG332]

Do you have enough gravy!

[_gez_]

It might be a bit late but a cooking thermometer would have been the way to go. I bought one about 12 months ago. The one I got is a bit of a gadget as it is electronic and you select the meat type and in the case of beef or lamb how you want it cooked.

Last year when I did the turkey it was ready much sooner than is should have been based upon ## mins/kg + ##minutes. It was lovely and moist.

This is what I have - http://www.amazon.co.uk/Mastrad-Meat-Jam-Thermo-Se...

[Pferdestarke]

elster said:

Do I need to cook it differently as I have a 14.5kg turkey to cook?

Obviously it will take about 3 decades, on the basis of 20 mins per 1/2Kg + 20 minutes giving a cooking time at 160oC 10 hours.

Should I be changing anything for cooking a bird of this size?

I would seriously cook it upside down with lots of liquid stock and a good foil seal to guard against it drying out too much.

If you cook it for 6 hours plus the breasts don't stand a chance.

Or you could joint it before cooking and roast the component parts according to size.

If you do decide to cook it the right way up and intact, I'd force some seasoned, herbed butter between the skin and breast meat.

I am now very concerned for your breasts.

[elster]

condor said:

Does it fit in the oven?

Yes, fits in OK. Luckily a big oven.

XG332 said:

Do you have enough gravy!

I made some the other day, so I hope so.

_gez_ said:

It might be a bit late but a cooking thermometer would have been the way to go. I bought one about 12 months ago. The one I got is a bit of a gadget as it is electronic and you select the meat type and in the case of beef or lamb how you want it cooked.

Last year when I did the turkey it was ready much sooner than is should have been based upon ## mins/kg + ##minutes. It was lovely and moist.

This is what I have - http://www.amazon.co.uk/Mastrad-Meat-Jam-Thermo-Se...

I do have an ordinary cooking thermometer that I can leave in the Turkey as it cooks with an analogue dial.

Pferdestarke said:

I would seriously cook it upside down with lots of liquid stock and a good foil seal to guard against it drying out too much.

If you cook it for 6 hours plus the breasts don't stand a chance.

Or you could joint it before cooking and roast the component parts according to size.

If you do decide to cook it the right way up and intact, I'd force some seasoned, herbed butter between the skin and breast meat.

I am now very concerned for your breasts.

Upside down and lots of liquid stock.

I am equally concerned about my breasts too.

Thanks all for the help

Edited by elster on Friday 24th December 21:08

[Shaw Tarse]

Cotty
It is but a normal Sunday roast