Speaking of Turkey In-erds and Mom memories...
My mother used to tell me (always when she was working in the kitchen and knife in hand)...
I'll cut out your gizzard. (silly voice, shaking knife)
I did a little web search to try and figure what where it came from. All I can find is a book Lazy Liza Lizard by Marie Curtis Rains, 1938. Hmmm. Who knows.
Anyhow, back to the bird...
I bought a 18 pounder on Sunday and put it directly into the frig to thaw so it would be all ready on Thursday morning. Can you believe that it was the smallest bird I could find? Anyhow...
8-12 lbs. - 1-2 days
12-16 lbs. - 2-3 days
16-20 lbs. - 3-4 days
20-24 lbs. - 4-5 days
8-12 lbs. - 2 1/2 - 3 1/2 hours
12-16 lbs. - 3 1/2 - 4 1/2 hours
16-20 lbs. - 4 - 5 hours
20-24 lbs. - 4 1/2 - 6 hours
* add 45 minutes if you stuff the bird*
Prepping and Cooking the Bird
1. Take out the in-erds. Make sure to look in the top and the bottom!
2. Clean the turkey and pat dry.
3. Stuff with stuffing. I really jammed it in there. (You can skip this step but it was so easy and if you are going to make stuffing anyway then why not?)
6. Cover in foil.
8. If you have a turkey with a popper and it pops...remove the foil and let the turkey brown for 20-30 minutes. Be careful not to let it go too long so the turkey doesn't dry out. (Since our popper didn't pop, I did let the turkey cook for an extra 1/2 hour than estimated and brought it out. Our guessing game could have been stopped had we had a working battery in our meat thermometer but hey, we like living on the edge. =) Anyhow, all was good when the hub carved in and the clear juices were a flowin' and absolutely no sign of pink.)
9. Once turkey is browned, bring it out of the oven and let it set for 15 minutes before carving.