Serious Eats: Talk

*sigh* one more turkey question

This is it, I swear.

I have a 17 pound bird. It's a farm fresh bird, and I've got it brining as I type this. I want the turkey to be out of the oven by 2:30 at the very latest (I will then tent it with foil for about 45 minutes while I get other stuff done).

I'm planning on starting it at 10:30, at 425 degrees for 15 minutes, then bringing the temp down to 350. I want to get the temp at about 160 before I take it out of the oven.

Does four hours of cooking sound about right at that temp for that size bird? I'm googling but getting conflicting site says 3.5 hours, another says please!

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