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Roasting Big Bird: The 34.5lb Turkeydactyl

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  • HRMF
    0ffline [1822187] 0ffline
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    Thread created on 11:53:28 - 12/10/14 (9 years ago)
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    Last replied 20:35:33 - 19/10/14 (9 years ago)
    Sooo, when I ordered my local turkey for Thanksgiving (Canadian Thanksgiving is..well....now), I had the choice between a relatively small bird, or a relatively huge bird.



    Either 12-18lbs or 25-30lbs. Those were the options from the local Turkey farm.



    I figured "Why the f**k not" and foolishly ordered a bird in the 25-30lb range.



    This week I picked up a 34.5lb turkey that is currently occupying every square inch of my oven. It is a monster.



    When I took the neck out it looked like the turkey had been violated by Ron Jeremy. The liver was the full size of my hand.


    I am posting this out of fear. I've consulted many many resources, and the bird is braised and in the oven: but i'm afraid.


    Even if all the folks I have coming over ate 3lbs of meat each, I would still have at least 12lbs of meat left.




    Any insight from folks who've cooked Mega-Birds before????


    It's been in the oven since 2:30am. That was some time ago.
  • [ÐA]
    Moguai [423015] Moguai
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    Posted on 14:37:47 - 17/10/14 (9 years ago)
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    Pictures??? :D
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    ded [341315] ded
    • ded [341315]
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    Posted on 12:19:42 - 19/10/14 (9 years ago)
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    Do not use oven! A bird like that should be cooked outdoors! Use a large smoker, and smoke with mesquite wood! Everyone will be amazed with your turkey, and season the outside with Lawry's brand seasoning salt only! Giblets should have been removed prior to cooking and used in your gravy!

    Edit: I say mesquite because its customary where I live now. Hickory would be used in many other places!
    Last edited by ded on 15:46:33 - 19/10/14
  • IA
    Cyrax [249578] Cyrax
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    Posted on 20:35:33 - 19/10/14 (9 years ago)
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    Mmm, I like Fujiko thinking on this one.

    cy.gif

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