[Sca-cooks] 44 lb turkey

[chirhart_1]

I used to get my turkey from a little country store now defunct (Due to the
larger stores moving in to town)They bought them in bulk not by weight.I had
put in my order for "The biggest turkey they could get me"so they would give
me the biggest they got in Not many people wanted birds that big It was not
until years later the man selling the turkeys to the store found out he had
birds weighing that much!Needless to say he started selling his birds by the
pound after that. I never had a problem fitting the bird in my oven although
they did fit snugly in the old roster pan.Now that more people come to
dinner I buy 5 turkeys and got creative in ways of fixing
them.Smoked,baked,deep-fried brined and BBQ,d.

from Chirhart

----- Original Message -----
From: "Marilyn Traber" <marilyn.traber.jsfm at statefarm.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 26, 2002 6:55 AM
Subject: [Sca-cooks] 44 lb turkey


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> Fascinating, as the turkeys that normally make it to the store are inthe
> 9-12 month range, and top out to about 20-22 lbs. Our 44 and 46 lb turkeys
> were both 19 months old. My parents took theirs to a friends resteraunt
and
> used a commercial oven as they got the 46 pounder. They found they had the
> same problem we had.
>
> We cooked the 44 pounder named Giblette, had to modify the oven and make a
> roasting pan for it. It measured 20 inches neck hole to end of pope's
nose,
> was 19 inches side to side and 19 inches from spine to breastbone. We
joked
> about cooking a pteradactyl. It took 8# hours, and still we had to recook
> the legs and most of the carcass into a soup because due to the exercise
> gotten in its short but well fed life made the muscles rock hard. Made an
> incredible stew, though. Nobody would have been able to actually eat the
> dark meat without some serious recooking no matter what.
>
> Must be the difference in a battery bird and a free range bird.
>
> margali
> and the poor guy off the boat that Rob invited over didn't realize exactly
> how fresh the turkey was...until he saw rob walking out the door with the
> boarding cutlass and whetstone;-)
>
> the quote starts here:
>
> Hi .sorry for butting in but the younger the turkey the quicker it will
> cook, Had a44 pound turkey that cooked to the bone  in two hrs. fortyfive
> min.    From chirhart
> --



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