Culinary SOS!!!

[Montauk6]

Happy Thanksgiving All!!!

Here's the deal

18 pound turkey
Betw 325 and 350 degs (baking in one of those black, speckled metal roasting pan with a cover)
Start time: Just after 10AM
Expected finish time (based on 20 mins/pound): 4PM
Number of bastes so far: 3
Current breast temperature at 1:40PM: almost 195 deg.

The bird looks almost done but this is WAYYYY ahead of schedule; could the cover have made a difference? We're worried about ol' Tom drying out!

Any advice welcome.

[bicentennial_baby]

1. Whoa! 195?! Waaaaaay too hot!

You're gonna have a crispy bird dude! What's the thigh temp? :wow:

[NMDemDist2]

2. test the thigh not the breast first of all. if it's at 170+ turn the oven down to

175 degrees and make sure to put a foil tent on it to keep it moist.

it should hold fine while you get the rest of the meal ready but the breast temp tells you nothing

[Montauk6]

3. It's past 180!

Well like I said the bird is baking in one of those black roasting pans with a lid. So, you're saying I should turn it down or is the bird done???

[NMDemDist2]

4. the bird is done, now you need to hold it until the meal is ready

put a foil tent on it (after basting it once more) and turn the oven down to 180. you got messed up with the roasting pan, with the lid it cooks faster but it also keeps it real moist so you should be fine


edit to add, if you have to cook rolls or some such at 350, take the bird out until the last 15-20 minutes then put it back in at 350 without the lid to brown it up but don't let the bird sit out more than 20-30 minutes (you don't want it to cool off enough to start growing bugs which starts around 140 degrees and lower

you'll be fine

[Montauk6]

5. Whew, that's a relief but another question please

We have to bake some other things (dressing, veggies). Is the turk safe if I just keep it in the pan with the lid on? (still basting, of course)

[NMDemDist2]

6. check my edit n/t

[Montauk6]

7. BUGS???

oh my god...

[NMDemDist2]

8. not LITERAL bugs! just for food safety you need to keep hot things hot

below 140 is where you MAY start to run into problems with bacterial growth. unlikely but possible

you'll be fine I swear! just don't let the bird sit around lukewarm eh?

[EFerrari]

9. Omigod, my family should ALL BE DEAD by now.

:rofl:

[NMDemDist2]

10. ROFL expat! don't even GO there, for reals

the turkey trots aren't just for the barnyard yanno


:evilgrin:

[Kali]

11. 6 hours is too long for that size bird.

especially if the oven is close to 350. But mistakes are what gravy is for!

Also make sure your thermometer reads right - I have one that is glass with a metal tip and a metal "flap" with the temp info that slips out of position - have to make sure it is sitting right with the top of the actual thermometer in the little cutout.

I cook my turkey covered upside down (breast down) I figure the delicious moist white meat is worth forgoing 5 minutes of golden roast beauty - we don't carve at the table so who cares how it looks?

You can also test the thigh and leg joint by observing the color of the juices (should be clear) and if the joint if nice and flexible.