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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-07-2013, 12:18 PM   #16
luke duke
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Cut the turkey in half or just spatchcock it, cook at 300 and it will be done in less than 3 hours.
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Unread 05-07-2013, 01:04 PM   #17
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Meal will be around 6 p.m. Friday night, My mother leaves for my brothers in Arkansas the next day so I have no choice but to do dinner on Friday to get the dinner in.
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Unread 05-08-2013, 08:18 AM   #18
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I have decided to cook the Turkey Thursday night and reheat it covered in the oven with some broth Friday, this seems to be the only choice as I feel less confident about leaving it unattended for so long, especially being a turkey, as they are not so forgiving of screw ups.
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Unread 05-08-2013, 08:56 AM   #19
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YOU know YOUR cooker. If you are pretty sure it will work, do it. If you know your cooker needs any attention whatsoever, don't do it.

It's as easy as that.

Personally, i'd have tried to do a practice run a couple weeks ago - do a bird while you're at home, pretending that you are gone and don't touch a thing. See what happens over the course of your work day and if it worked then, it's easy. If not, don't do it.

I realize that this information is nearly useless now...
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Unread 05-08-2013, 02:33 PM   #20
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No any information I receive is not useless at all, I asked the question and even if I have made my decision on what I want to do I soak up any and all of the vast knowledge that this Brethen has to offer. So keep em coming this will not be the first time I think I can pull this off.
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Unread 05-08-2013, 03:39 PM   #21
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I agree with your decision to cook the day before. Not because of leaving an unattended cooker bothers me (as long as it is done safe), but because you are not sure how long a turkey will take.

I do all day or night unattended cooks all the time without any worries. But that is with meats I generally know what to expect.

Now a turkey on the other hand. I have only done one, last Thanksgiving, and I still don't know why I haven't done another yet...amazing I'm telling you. It cooked faster than I expected, much faster. If I remember right it was a 14/15 pounder that I brined the day before, not sure but I think the brining sped up the cook too, I anticipated about 5-6 hours and it was done in about 3 1/2 -4 hours and that was at 265*.
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Unread 05-08-2013, 04:54 PM   #22
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Spatchcock and cook at 325-350. It'll be done in 3 hours max. You are off part day friday right? In the time it would take to heat up the pre cooked bird, you could cook it and serve it.
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Unread 05-08-2013, 07:35 PM   #23
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Call in sick and stay home while the Turkey smokes...
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Unread 05-08-2013, 07:44 PM   #24
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Serve lasagne.
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Unread 05-08-2013, 08:37 PM   #25
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Salmonella awaits you if the heat gets too low.
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Unread 05-08-2013, 08:43 PM   #26
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A 16 lb turkey won't take as long as you plan. Have a back up plan for meat in place even if you do it.
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Unread 05-10-2013, 09:45 AM   #27
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Well I cooked it last night, went extremely well, under 2 hours, I Spatchcocked it (first time I have ever done that) That is the way to go. here is some PrOn that I said I would give you after it was done.



Hopefully the reheating will go ok tonight, had I known it would only take 2 hours I would have just cooked it tonight and served it fresh but the unknown on cook time had me worried.
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Unread 05-10-2013, 09:57 AM   #28
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I'm not an expert....but that sounds like a BAD idea....
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Unread 05-10-2013, 10:15 AM   #29
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Quote:
Originally Posted by scayne62 View Post
Well I cooked it last night, went extremely well, under 2 hours, I Spatchcocked it (first time I have ever done that) That is the way to go. here is some PrOn that I said I would give you after it was done.



Hopefully the reheating will go ok tonight, had I known it would only take 2 hours I would have just cooked it tonight and served it fresh but the unknown on cook time had me worried.

Looks great!
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Unread 05-10-2013, 11:20 AM   #30
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Quote:
Originally Posted by scayne62 View Post
Well I cooked it last night, went extremely well, under 2 hours, I Spatchcocked it (first time I have ever done that) That is the way to go. here is some PrOn that I said I would give you after it was done.



Hopefully the reheating will go ok tonight, had I known it would only take 2 hours I would have just cooked it tonight and served it fresh but the unknown on cook time had me worried.


Ain't that "purdee"...Beautiful bird!!
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