We have HALF of a 22 pound turkey (split front to back) from a local farm. How on earth should I cook this, and for how long (given no cavity)?

My daughter helped “process” the turkeys the other day and came home with this!

  • Posted by: Gretchen
  • November 22, 2018
  • 317 views
  • 9 Comments

9 Comments

Merrill S. November 22, 2018
You too! Hope it works out beautifully!
 
Merrill S. November 22, 2018
Ok, I'd go with this method, which is simple and has always given me excellent results: https://food52.com/recipes/38997-barbara-kafka-s-simple-roast-turkey. As for cooking time, I'd start checking the temperature after about an hour and 15 minutes since you're not cooking a whole bird. It may take closer to 2 hours because of the size, but better safe than sorry! Oh, and definitely salt the inside and outside of the turkey before you put it in -- the recipe doesn't call for salt.
 
Gretchen November 22, 2018
Thank you so much, happy Thanksgiving!!!
 
Gretchen November 22, 2018
However best to get it done by a target 3pm (East coast) sitdown 😉
 
Gretchen November 22, 2018
And no, not brined
 
Merrill S. November 22, 2018
Sorry for the delay! Yes, cavity-side down and you'll definitely get some drippings. It's not brined, right? Do you want to cook it low and slow or at high heat?
 
Gretchen November 22, 2018
3 hours maybe??? Should I lay it cavity-side down? Will I still get some drippings?
 
Merrill S. November 22, 2018
Hi Gretchen. Lucky you! Your turkey will cook much more evenly and quickly than a whole bird. Do you have the backbone?
 
Gretchen November 22, 2018
I do, yes! Thanks for your help!!
Answer image
 
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