has anyone ever seen a turkey over 30 pounds?

Question

what is best way to cook turkey and what kind of dressing i should use.

Answer 1

Seen? No.

29lbs. is the biggest, and that is a monster. I quote here from a trivia site:

http://www.familyeducation.com/quiz/multi/question/results/0,1413,2-3733-6-1-0-22457,00.html

"The biggest turkey known to man weighed in at 86 pounds -- about the size of a large German Shepherd. He was raised in the United Kingdom. Most domesticated turkeys weigh between 14 to 45 pounds -- live. They weigh less once they're "dressed" (how ironic).

Make dressing as a casserole. Stuffing turkey is bad and dangerous.

Brine turkey in a salt/sugar solution (should taste lke the ocean with a hint of sweetness) for 9 hours.
Dry it.
Oil, salt, pepper, it.
Herbs in the cavity. Maybe a lemon and an onion.
Bake for 30 min. at 500 degrees (F).
Reduce heat to 350(F)
Put your thermometer in the thickest part of the thigh
Cook to 165... no less.

Allow to rest for 25 minutes
Carve and eat!

Doing this will guarantee a moist, tasty bird, with no danger of nasty bacteria spoiling your party. It also eliminates the guesswork of "how hot is my oven" and "how big is my turkey".

Best wishes

Answer 2

I have seen one as big as 28 pounds...but not quite 30....How to cook a turkey


Roast a perfect bird in five easy steps.

By The Canadian Living Test Kitchen

So it's the holidays, and you have never cooked a turkey before. Don't worry, you're only five steps away from the perfect bird.

Step 1: If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for 5 hours per pound. Quicker method: Cover the turkey with cold water (the sink is a good place for this), changing every 30 minutes; allow 1 hour per pound (500 g).

Step 2: Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.

Step 3: Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325F (160C) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180F (82C) for a stuffed turkey or 170F (77C) for an unstuffed turkey. Remove tent for last hour of roasting.

Step 4: When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.

Step 5: Carve turkey. Eat and enjoy!

Answer 3

I've seen one that was 50 lbs. Cook it about 20-25 minutes per pound at 325 degrees. I cheat w/the dressing, stove top tastes just as good as the hard to make stuff. Enjoy.

Answer 4

Never seen one bigger than 24 pounds. I think the best way is in an oven, 350 degrees, with a dressing of bread cubes, diced onion and celery, a big of garlic, egg and some chicken broth.

Answer 5

Never seen one over 30 - you could call the butterball hotline. They are they turkey experts on how to cook them!!

Answer 6

yes

Answer 7

yes

Answer 8

Yes, and they can even go bigger than that too.

Answer 9

DAMN that's a fat turkey! lol

Answer 10

no!