What temp do you cook a 25lb turkey?

Answer 1

Whoever answered the above is ridiculous but it made me laugh, thinking that someone might actually try this method. NOT FUNNY...VERY DANGEROUS!!!!!

Completely thaw a deep frying turkey, do it outside, and water will not put out a grease fire.

For the oven, a 25 lb turkey will take about 4 1/2 hours to cook but it depends, add at least 1/2 hour if bird is stuffed. Use a thermometer.

It really depends on temp used to cook and method of cooking. Use Google and get many sources to find an accurate method best suited to you.

Also, covering the bird in bacon is a great way to keep the skin moist and not to overcook the breast. Also, it's freakin delicious.

Answer 2

Many variables come into play when cooking a turkey. The only way to be absolutely sure that your turkey is fully cooked is to use a quality meat thermometer. Interior breast meat should be 170°F and 180°F for thigh meat. Using a meat thermometer is particularly important if you are roasting the turkey at high elevations since it will take longer but there is no rule of thumb to predict how much longer.

You can also obtain full information at this website address:

http://www.howtocookathanksgivingturkey.com/

Answer 3

Seriously gotta try Alton Brown's brined turkey recipe!! See it at --> http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

PLAN A: A couple years ago, I was put in charge of doing the turkey for Thanksgiving, and I was so paranoid about it coming out 'perfect' that I refused to buy one of those frozen, pre-marinaded Norbest or Butterball turkeys...which always come out somewhat dry and blase. This had to be a year to remember!! Anyway, after days of online research (literally!!), I ended up at the Good Eats website, which is so helpful b/c you can actually watch the episode(s) in which Alton Brown explains his turkey recipe! I followed the recipe to the 'T' and it was fabulous...not sweet, although some of the ingredients led me to think that it might be...it was perfectly savory and delicious. A lot of people said it was the best turkey they'd ever had (and my family does not hand out compliments easily!!), and I had to agree...every part of the bird was well-cooked, yet SUPER moist and tender...even the breast meat!!

PLAN B: If you're not into brining, or you don't have the means or inclination to buy a fresh turkey, or you already have a frozen one that's waiting to be cooked...go ahead and use the Butterball/Norbest, but make sure to make/use the "turkey triangle" that Alton Brown talks about in his show. Due to popular demand--and lack of any other volunteers--I ended making the turkey again last year, but had a big case going to trial so I really did NOT have the time to worry about brining, etc. I just used a $3 Butterball on sale at the grocery store, stuffed the blanched apple, onion and herbs inside, and applied the turkey triangle. Voila! A lot of people still commented that it was moist and flavorful...and most people (darn my non-discriminating-palatted family) couldn't even remember the prior year's turkey enough to make a fair comparison. Oh well. I still believe the brined turkey was THE BEST turkey ever...but it was a lot of work. So if you think your family can tell the difference, or you just want to make the best turkey you may ever have in your life, then go for PLAN A. If not, go with PLAN B.

Answer 4

According to the ButterBall website;

4½ to 5 hours unstuffed, 5½ to 6¼ hours stuffed

Answer 5

A 25 lb. turkey requires a very large roasting pan. The largest slow cooker (Crock Pot) available on Amazon.com is 8.5 quarts, which would not be nearly large enough for a 25 lb. bird.

Answer 6

325°

• Gurjot Singh Sodhi