how do I cook a 30lb turkey without drying it out????

Question

I have 15 adults and 9 children to cook for , 30 lb Turkey sounded good but now everyones telling me I should cook two different smaller ones....what do I do???

Answer 1

This is what I do every year. I start by brushing butter all over the turkey and placing the turkey on a roasting rack in a roasting pan upside down(breastside down). Roast for 3/4 of the total cooking time and then carefully turn over with the help of others. Continue roasting until finished and please, please let your turkey rest for at least 20 mins. before carving so that the juices redistribute throuout the meat. If you cut into it right away, all the juices come out and you will have a tasteless dry turkey. Roasting it upside down lets all the juices from the dark meat fall into the white meat. It works every time and you will not roast your turkey any other way. Good Luck!!! BTW.....you can do this with two smaller turkeys also.

Answer 2

Well, it's going to be 10 hours, unstuffed, and that's a lot. Your oven will be totally occupied for all that time. 15 pound turkeys would take half the time, but probably more oven space. Could you fit 2 15 pound turkeys in your oven?

To keep it from drying you use a thermometer and timer. It's not rocket science. But that is a big bird. Sometimes people cook their birds the day before and warm the meat up. It's not a bad thing, restaurants do it all the time. In fact, it may be the best way to ensure that the bird is done properly and on time. Which, with the number of people you have, is very important.

I'd consider deep frying if you have a yard and some enthusiastic men, just because it's supposed to taste good and will free up your oven. Also it's done a LOT quicker.

Answer 3

Do you already have the turkey? If so cover it with foil and let it cook like that until done. Stuff it with cut up citrus fruits like oranges and lemons and put some butter under the skin of the turkey. Let it bake like that until the timer thing pops or if it doesn't have a pop up timer follow the directions until done. Then remove the foil and let the skin brown. This is how I make my big roaster chickens I am sure it woudl work on a larger scale. If you dont' have the big 30lb turkey yet do get two smaller ones. It will be easier to bake (less time too) and it wont' break you back getting them out of the oven and out of the roasting pan.

Answer 4

Brining it overnight will leave it extra juicy, I got the best recipes from allrecipes.com, it takes an extra effort but well worth it, this will leave your turkey so freaking delicious.

Brine is a mixture of salt, water and other spices, so remember the turkey will already be salted when you start seasoning it.

Here's teh recipe from allrecipes.com

INGREDIENTS

* 1 gallon vegetable broth
* 1 cup sea salt
* 1 tablespoon crushed dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 1 tablespoon dried savory
* 1 gallon ice water

DIRECTIONS

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.


(if it's too complicated, there are simpler recipes with the same effect)

Answer 5

The best way to guarantee a good bird is to use a 'oven bag'. A friend of mine turned me onto these things a few years ago and they are awesome! The turkey will be tender & juicy!!
You can pick it up at any grocery, if you dont know what Im talking about ask the clerks - someone will know!

I have never cooked a bird that big myself in an oven bag, read the box. They also cut the cooking time down too!

Answer 6

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Best way is to roast. This will lend to traditional turkey flavor and a nice golden brown crust. I don't like the crock pot so much for turkey breast. If this is a bone in breast - roast at 325 for 1 1/2 hours. Going to assume it weighs about 2 pounds. Mix a few tablespoons of butter with oregano and basil (dried). Loosen the skin and rub mixture under. Cook uncovered in a shallow aluminum pan. It will be perfect. Remove from oven, place on carving platter, tent with foil and let rest for 15 minutes to allow juices to redistribute. Enjoy.

Answer 7

I would buy 2 smaller turkeys. 30lb one will be tougher and take too long to cook
You can't deep fry a 30lb turkey. 1 it wouldn't fit in the turkey fryer, if it did fit you wouldn't have enough room for enough oil to fry it thru.

Answer 8

Brining the turkey breast before cooking helps a lot. Also- since it is just the turkey breast and not the whole turkey- you have control over the temperature you want the white meat to come to. One more thing- place an herbed butter between the skin of the turkey and the flesh- this provides flavor and moisture.

Answer 9

I use a baking bag and turn the turkey breast side down. It comes out juicy everytime. As far as cooking a 30 lb turkey well if it were me I would do the two smaller ones, but do what you feel like doing.

Answer 10

Get yourself an electric roasting oven. Got mine at Wal-Mart for around $30.00 Borrow one if you can. I love mine even if I only drag it out for Thanksgiving and Christmas. It'll free up your oven. Just set it on the counter out of your way until you're ready to carve the turkey. I always make "Oh my God" sized turkeys too. Try rubbing it with a lot of Miracle Whip (sounds weird but it comes out super moist) and then season it the way you like. Wrap him up in heavy duty tin foil and your ready to go!