[Sca-cooks] OOP - Turkey, again!

[chirhart_1]

No typo.The birds are monsters. We live not far from 3-mile island wind
pattern ,HeHe       From Chirhart


PS I don't put my stuffing in the bird so that I can make stock
----- Original Message -----
From: "Nick Sasso" <NJSasso at msplaw.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 26, 2002 7:03 AM
Subject: Re: [Sca-cooks] OOP - Turkey, again!


> ----- Original Message -----
> From: "chirhart_1" <chirhart_1 at netzero.net>
>
> > 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
>
> I REALLY hope that was a typo . . . 44# is a monster.  I do, however
> agree with the sentiment that younger, smaller birds will definitely
> cook quicker in same method/technique.  It isn't a simple arithmetic
> progression with 20 lb. bird taking twice as long as a 10 lb. bird, but
> it is longer for a 20 than a 10.
>
> There is likely a correlation, just not a simple or easy one.  It will
> be different based on cooking method, brined or not, temp of bird when
> placed in oven, stuffing density, temp of stuffing when placed in bird
> (BIG variable here).  Put it in hot so the oven doesn't have to heat the
> stuffing inside the bird before the bird starts cooking good (salmonella
> and bacillus cereus aside).
>
> pacem et bonum,
> niccolo difrancesco



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