How to cook a 13 LB Turkey (approx 6 Kg)?

Question

Hi. Just my luck my grandma has me doing the turkey this year. And because we couldn’t find a big enough one, we're doing two 13 lb turkeys. I have to start cooking in about 2 hrs. So what should I do? The turkey isn't fully defrosted yet! The instructions direct the open pan method. I don't want to do that because I'm afraid it'll be too dry. So I need detailed instructions please- cooking tem. C, time, etc... I don't have a meet thermometer, so pleased don't suggest using one.

I also have to stuff it, but I usually just mix up something from onions, apples, walnuts, bread and spices... This time I want a real stuffing.

Also, I usually use a medical needle, and put whiskey into the fleshy parts? Is this necessary?

Thanks...

Answer 1

Defrost the turkey thoroughly, don't even attempt to cook it while it's still frozen inside.
Make a basic stuffing inside and add one whole peeled onion. The point of stuffing is to retain moisture inside the bird.
Soften some butter and garlic and push this paste under the skin against the breast, so it forms a wodgy parcel of paste. It will melt and infuse the bird with flavour.
High pre-heat the oven and put the bird in for ten minutes to kill bacteria, then put the oven down to about 120 degrees and slow roast it for about six hours. The bird will be cooked but, most importantly, it will be succulent and not dry.
Good luck.

Answer 2

yes but keep in mind when you add more to the oven, it will take more energy/time to cook. tips 1) try to have the meats at room temperature (but be careful not to set out too long, especially the turkey) 2) use a pizza stone in the bottom of the oven if you have one. This will help the oven regulate and distribute the heat better. 3) use a probe thermometer to check the internal temps. Two probes would be ideal. One for each meat. 4) dont forget about carry over cooking time. If you want the final temperature of the turkey to be 165-170, then take it out of the oven when it reaches 160-165.

Answer 3

The rule of thumb is 15 - 20 minutes per lb @ 350 degrees so start there.......We did a 16 lb yesterday in a little under 5 hours ( too long in my book, but I wasn't on turkey duty - it was a tad dry) Yes, inject marinade it will make the meat that much jucier....Sorry, no help on stuffing - down south we do "cornbread dressing" & it's always in a pan on the side, not stuffed into the bird....Happy Holidays!!

Answer 4

There should be instructions on the tag or package of the turkey.

We bake it in the oven at 350 for 20 minutes per pound. We also allow it to cook an extra 20 minutes.

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Answer 5

You could stuff it with mushrooms and carrots .My mum always cooks it that way and it's delicious.

Answer 6

just put it in the oven that is what i am doing

Answer 7

MERRY XMAS