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
  • 187 views
  • 9 Comments

6 Comments

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Merrill Stubbs
Merrill Stubbs 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?

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Gretchen
Gretchen November 22, 2018

I do, yes! Thanks for your help!!

Answer image

Gretchen
Gretchen November 22, 2018

3 hours maybe??? Should I lay it cavity-side down? Will I still get some drippings?

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Merrill Stubbs
Merrill Stubbs 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?

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Gretchen
Gretchen November 22, 2018

However best to get it done by a target 3pm (East coast) sitdown 😉

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Gretchen
Gretchen November 22, 2018

And no, not brined

Merrill Stubbs
Merrill Stubbs November 22, 2018

Ok, I'd go with this method, which is simple and has always given me excellent results: https://food52.com/recipes.... 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.

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Gretchen
Gretchen November 22, 2018

Thank you so much, happy Thanksgiving!!!

Merrill Stubbs
Merrill Stubbs November 22, 2018

You too! Hope it works out beautifully!

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