Relationship between size and time to cook turkey

[Amanda Ripanykhazov]

I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot. (except that I am not
using a baking stone nor pan as they say, i am using a throw-away ally
pan and metal rack)

they say to: Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an hour and
a half at 325.

When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,


Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?

This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please? Or should I increase the 45 mins at 425 as
well or will that make it tough?

Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

[clams casino]

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away ally
pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, -  we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please?    Or should I increase the 45 mins at 425 as
well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste.  They don't really
mention this?

Starting hot crisps the skin and sets it, so that's fine.

A 20 lb. turkey will take much longer:

https://www.countryliving.com/food-drinks/a28679138/20-lb-turkey-cook-time/

You can find recipes that suggest cooking a turkey at temperatures
ranging from 325°F to 375°F or even higher. While higher temperatures
will cook the bird faster, we find that they also increase the risk of
an overcooked, dry, or even a burnt turkey. That's why we recommend 325°F.

A 20 pound turkey will take between 4 to 4 1/2 hours in a 325°F oven.

Always baste every 1/2 hour using real clarified butter and the herbs
you prefer.

If you get stuck:

https://www.butterball.com/how-to
Our Turkey Talk-Line is open during November and December to answer your
turkey questions. Call 1-800-BUTTERBALL or text 844-877-3456 to chat
with our turkey experts.

🦃🍽🥧🏈

This baste works well:

https://www.bonappetit.com/recipe/maple-butter-glazed-turkey-recipe

Glaze and assembly

1 Tbsp. vegetable oil or extra-virgin olive oil
2 sprigs thyme
½ cup (1 stick) unsalted butter
¼ cup pure maple syrup
2 Tbsp. soy sauce or tamari
2 Tbsp. unseasoned rice vinegar or white wine vinegar
1 Tbsp. Worcestershire sauce


Have at!

[Hank Rogers]

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away ally
pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, -  we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please?    Or should I increase the 45 mins at 425 as
well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste.  They don't really
mention this?

Amanda, you have not obtained permission to post here.

If you wish, you can contact the newsgroup administrator and request
permission.

Address your post to her royal highness, Jill Mcquown. Request that she
issue a royal warrant authorizing you to join this newsgroup, and
certifying you as a person, and not a troll.

Good luck, and hope to see you again.

[clams casino]

Post by Hank Rogers

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away
ally pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour
and a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, -  we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at
their recommended 325 please?    Or should I increase the 45 mins at
425 as well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste.  They don't really
mention this?

Amanda, you have not obtained permission to post here.
If you wish, you can contact the newsgroup administrator and request
permission.
Address your post to her royal highness, Jill Mcquown. Request that she
issue a royal warrant authorizing you to join this newsgroup, and
certifying you as a person, and not a troll.
Good luck, and hope to see you again.

Oh noes!

Game on...

[Cindy Hamilton]

Post by Hank Rogers

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away ally
pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs.

If they don't say how large their turkey is, how do you know yours
is gigantic compared to theirs?

ATK is very precise. I don't know where you found the recipe, but
the one I found quite specifically states a 12- to 14-pound turkey,
right in the ingredients list.

https://www.wskg.org/arts/2024-11-18/americas-test-kitchen-roast-turkey-and-gravy-ep-2509

Are you trying to cook from a video without actually looking at
the recipe?

Post by Hank Rogers
Amanda, you have not obtained permission to post here.

She certainly got filtered by my killfile.

[Amanda Ripanykhazov]

Yes, that's pretty much what I did. Seeing no size mentioned, went to
their site and looked for mention of size or time in the body of the
text. I must have missed it in the ingredients list.

Thanks for confirming what I suspected, that it should be something over
four hours.

(No, I didn't know that leave was needed to post questions, on this or
any past occasions I have posted)

[heyjoe]

Post by Amanda Ripanykhazov
No, I didn't know that leave was needed to post questions, on this or
any past occasions I have posted

Lots of folks consider the news server paganini.bofh.team to be a
source of spam and trolls and automatically filter out all posts from
that server. Nothing you can do to prevent that, other than switch
to another news server. Stay on topic and post about food, cooking,
cookbooks, and recipes. Eventually folks will whitelist your posts
so they can easily read them.

[Bruce]

Post by heyjoe

Post by Amanda Ripanykhazov
No, I didn't know that leave was needed to post questions, on this or
any past occasions I have posted

Lots of folks consider the news server paganini.bofh.team to be a
source of spam and trolls and automatically filter out all posts from
that server.

Lots of folks?

Post by heyjoe
Nothing you can do to prevent that, other than switch
to another news server. Stay on topic and post about food, cooking,
cookbooks, and recipes. Eventually folks will whitelist your posts
so they can easily read them.

Yeah, right.

[clams casino]

Yes, that's pretty much what I did.  Seeing no size mentioned,  went to
their site and looked for mention of size or time in the body of the
text. I must have missed it in the ingredients list.
Thanks for confirming what I suspected, that it should be something over
four  hours.
(No, I didn't know that leave was needed to post questions, on this or
any past occasions I have posted)

Yer gonna be fine.
🦃🍽🥧🏈

[Carol]

Post by Amanda Ripanykhazov
Yes, that's pretty much what I did. Seeing no size mentioned, went
to their site and looked for mention of size or time in the body of
the text. I must have missed it in the ingredients list.
Thanks for confirming what I suspected, that it should be something
over four hours.
(No, I didn't know that leave was needed to post questions, on this
or any past occasions I have posted)

It's not Amanda, Someone was making unfunny fun.

[Janet]

In article <vib01u$oovl$***@dont-email.me>, ***@virginia-
beach.com says...
Someone was making unfunny fun.

Amanda "Rip her knickers off" is obviously a troll.

The joke's on you.


Janet UK

[Dave Smith]

Post by Janet
beach.com says...
Someone was making unfunny fun.
Amanda "Rip her knickers off" is obviously a troll.
The joke's on you.

Tomorrow will something clever like Yubinjerkinov.

[dsi1]

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot. (except that I am not
using a baking stone nor pan as they say, i am using a throw-away ally
pan and metal rack)
they say to: Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please? Or should I increase the 45 mins at 425 as
well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature of
160 or so. I cut the leg/thighs off and lay it along the side of the
pan. It's cooked until it reaches a temperature of 180 - 185. I season
with salt and pepper after drying the turkey and oiling the skin. No
stuffing. If you want dressing, cook it in a separate dish. The turkey
should take less than 2 hours. Typically, it takes about an hour and 45
minutes.

That's it - no gimmicks, no rituals, no tricks. I've tried every way to
cook a turkey. It's just been an oh-so-silly trip and I don't do that
any more. My turkey comes out perfect.

[clams casino]

Post by dsi1

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away ally
pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, -  we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please?    Or should I increase the 45 mins at 425 as
well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste.  They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature of
160 or so. I cut the leg/thighs off and lay it along the side of the
pan. It's cooked until it reaches a temperature of 180 - 185. I season
with salt and pepper after drying the turkey and oiling the skin. No
stuffing. If you want dressing, cook it in a separate dish. The turkey
should take less than 2 hours. Typically, it takes about an hour and 45
minutes.
That's it - no gimmicks, no rituals, no tricks. I've tried every way to
cook a turkey. It's just been an oh-so-silly trip and I don't do that
any more. My turkey comes out perfect.

That's restaurant style cooking - space efficient and uses one rimmed
pan - I might add some poultry seasoning, but basically you have it
knocked.

Do you oil it or run with butter first?

[Carol]

Post by dsi1

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe
and they start at 500 degrees to get the pan hot. (except that I
am not using a baking stone nor pan as they say, i am using a
throw-away ally pan and metal rack)
they say to: Reduce temp to 425 when you put the turkey in, then
cook for 45 mins, followed by the only basting they mention and an
hour and a half at 325.
When it gets to the 175 degrees in the thigh that they say the
turkey should be done after this hour and a half! take it our and
then let it sit for 45 mins,
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done
in two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at
their recommended 325 please? Or should I increase the 45 mins
at 425 as well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature
of 160 or so. I cut the leg/thighs off and lay it along the side of
the pan. It's cooked until it reaches a temperature of 180 - 185. I
season with salt and pepper after drying the turkey and oiling the
skin. No stuffing. If you want dressing, cook it in a separate dish.
The turkey should take less than 2 hours. Typically, it takes about
an hour and 45 minutes.
That's it - no gimmicks, no rituals, no tricks. I've tried every way
to cook a turkey. It's just been an oh-so-silly trip and I don't do
that any more. My turkey comes out perfect.

Um David, it's 20lbs. Gonna take longer.

[Hank Rogers]

Post by Carol

Post by dsi1

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe
and they start at 500 degrees to get the pan hot. (except that I
am not using a baking stone nor pan as they say, i am using a
throw-away ally pan and metal rack)
they say to: Reduce temp to 425 when you put the turkey in, then
cook for 45 mins, followed by the only basting they mention and an
hour and a half at 325.
When it gets to the 175 degrees in the thigh that they say the
turkey should be done after this hour and a half! take it our and
then let it sit for 45 mins,
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done
in two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at
their recommended 325 please? Or should I increase the 45 mins
at 425 as well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature
of 160 or so. I cut the leg/thighs off and lay it along the side of
the pan. It's cooked until it reaches a temperature of 180 - 185. I
season with salt and pepper after drying the turkey and oiling the
skin. No stuffing. If you want dressing, cook it in a separate dish.
The turkey should take less than 2 hours. Typically, it takes about
an hour and 45 minutes.
That's it - no gimmicks, no rituals, no tricks. I've tried every way
to cook a turkey. It's just been an oh-so-silly trip and I don't do
that any more. My turkey comes out perfect.

Um David, it's 20lbs. Gonna take longer.

Uncle Tojo is asian. They don't mind eating raw poultry.

[dsi1]

Post by Carol

Post by dsi1

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe
and they start at 500 degrees to get the pan hot. (except that I
am not using a baking stone nor pan as they say, i am using a
throw-away ally pan and metal rack)
they say to: Reduce temp to 425 when you put the turkey in, then
cook for 45 mins, followed by the only basting they mention and an
hour and a half at 325.
When it gets to the 175 degrees in the thigh that they say the
turkey should be done after this hour and a half! take it our and
then let it sit for 45 mins,
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done
in two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at
their recommended 325 please? Or should I increase the 45 mins
at 425 as well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature
of 160 or so. I cut the leg/thighs off and lay it along the side of
the pan. It's cooked until it reaches a temperature of 180 - 185. I
season with salt and pepper after drying the turkey and oiling the
skin. No stuffing. If you want dressing, cook it in a separate dish.
The turkey should take less than 2 hours. Typically, it takes about
an hour and 45 minutes.
That's it - no gimmicks, no rituals, no tricks. I've tried every way
to cook a turkey. It's just been an oh-so-silly trip and I don't do
that any more. My turkey comes out perfect.

Um David, it's 20lbs. Gonna take longer.

I've cooked 20 lb birds. I've always cooked large birds. It takes less
than 2 hours.

[Amanda Ripanykhazov]

Post by dsi1

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe and
they start at 500 degrees to get the pan hot.  (except that I am not
using a baking stone nor pan as they say,  i am using a throw-away ally
pan and metal rack)
they say to:  Reduce temp to 425 when you put the turkey in, then cook
for 45 mins, followed by the only basting they mention and an  hour and
a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let it
sit for 45 mins,
Nowhere do they say how large their turkey is!  Ours is gigantic
compared to theirs  and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, -  we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please?    Or should I increase the 45 mins at 425 as
well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste.  They don't really
mention this?

I cook a turkey at 350 degrees until the breast reaches a temperature of
160 or so. I cut the leg/thighs off and lay it along the side of the
pan. It's cooked until it reaches a temperature of 180 - 185. I season
with salt and pepper after drying the turkey and oiling the skin. No
stuffing. If you want dressing, cook it in a separate dish. The turkey
should take less than 2 hours. Typically, it takes about an hour and 45
minutes.
That's it - no gimmicks, no rituals, no tricks. I've tried every way to
cook a turkey. It's just been an oh-so-silly trip and I don't do that
any more. My turkey comes out perfect.

POST MORTEM

Actually I would never have asked this question but for this question
of doing an INITIAL 45 minutes at 425 before buttering the basting
solution and continuing.

I do not stuff

Is cooking time still going to be 13 minutes a pound when I get to the
325 degree stage?

Lastly, an interesting point has been raised: Oven temperature. At one
stage in my cooking, the oven, which had been at 325 turned off. I
immediately turned it on again but the ACTUAL temp was shown on the
display. IT WAS AT 255 DEGREES!

I am now wondering if this new nugget of information is what is playing
havoc with all my cooking?

[Carol]

Post by Amanda Ripanykhazov
I am following an America's Test Kitchen herbes de provence recipe
and they start at 500 degrees to get the pan hot. (except that I am
not using a baking stone nor pan as they say, i am using a
throw-away ally pan and metal rack)
they say to: Reduce temp to 425 when you put the turkey in, then
cook for 45 mins, followed by the only basting they mention and an
hour and a half at 325.
When it gets to the 175 degrees in the thigh that they say the turkey
should be done after this hour and a half! take it our and then let
it sit for 45 mins,
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done
in two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at
their recommended 325 please? Or should I increase the 45 mins at
425 as well or will that make it tough?
Lastly at some point in my recipes smokey paprika gets a look-in,
usually in large quantities, and I ALWAYS baste. They don't really
mention this?

Hi Amanda, sorry just getting this.

How long has a lot to do with if it's stuffed!

From allrecipes, unstuffed.

How long you cook your turkey can vary, depending on the temperature of
the oven and whether or not your turkey recipe calls for a stuffed or
unstuffed bird. We recommend roasting turkey at 350 degrees F (175
degrees C) for 13 minutes per pound for an unstuffed turkey. We've done
the math for you — check out the turkey cook time chart below to
determine both turkey cook times and estimated servings (with
leftovers!).

https://www.allrecipes.com/article/turkey-cooking-time-guide/

4 to 4.5 hours. Use 350F as higher makes for a dry Turkey.

On the cheap pan, slide a cookie sheet under it and be careful to lift
the cookie sheet PAN not the handles or you can be badly burned when
boiling hot juices land all over you as the cheap pan collapses...Lots
of people at the ER tonight with severe burns over those pans. (in
tiny letters they tell you that or tell you no more than 10lbs or
somesuch. You can still get the cookie pan under there.

[heyjoe]

Post by Amanda Ripanykhazov
Nowhere do they say how large their turkey is! Ours is gigantic
compared to theirs and weighs around 20lbs. Will it really be done in
two and a quarter hours of cooking?
This can't be 20 minutes per pound, - we'd be waiting all day! Does
anyone know how long this turkey will take to get to 175/thigh at their
recommended 325 please? Or should I increase the 45 mins at 425 as
well or will that make it tough?

If you followed Cindy's link, you would have detailed, written
instructions to follow. Also provided is a link to a pdf for
printing.
https://npr.brightspotcdn.com/cb/93/c4f9d19a47b9a2bbedb3b3e3dd0d/atk-25-roast-turkey-and-gravy.pdf

If you assume ATK turkey was 13 pounds, a 20 pound bird would be the
following approximate times -
69 minutes at 425
138 minutes at 325
total time in oven, approximately 3 hours 27 minutes

I'm GUESSING 4 hours is too long!

[clams casino]

Post by heyjoe
If you assume ATK turkey was 13 pounds, a 20 pound bird would be the
following approximate times -
69 minutes at 425
138 minutes at 325
total time in oven, approximately 3 hours 27 minutes
I'm GUESSING 4 hours is too long!

Nope.

Lower and slower @325 is best - 425 desiccates breast meat.