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Non-Cattle Specific Topics
Recipes & Cooking
Cooking big turkey?
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<blockquote data-quote="hillbilly beef man" data-source="post: 1461489" data-attributes="member: 4786"><p>I had a 24 lb turkey given to me that I need to fix for thanksgiving. I normally buy 12-14 lb birds and fix multiples if cooking for a crowd, but I am not one to look a gift horse in the mouth. I use the Alton Brown brine recipe and roasting technique. With a bird this big would I be better off brining and cooking the breast seperate, or just extend my brining time longer than my usual 48 hours? I despise dry turkey so I am trying to make sure that the breast is not too dry by the time I get the rest done.</p></blockquote><p></p>
[QUOTE="hillbilly beef man, post: 1461489, member: 4786"] I had a 24 lb turkey given to me that I need to fix for thanksgiving. I normally buy 12-14 lb birds and fix multiples if cooking for a crowd, but I am not one to look a gift horse in the mouth. I use the Alton Brown brine recipe and roasting technique. With a bird this big would I be better off brining and cooking the breast seperate, or just extend my brining time longer than my usual 48 hours? I despise dry turkey so I am trying to make sure that the breast is not too dry by the time I get the rest done. [/QUOTE]
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Cooking big turkey?
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