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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!

asked by Gretchen 18 days ago

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Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added 18 days ago

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
added 18 days ago

I do, yes! Thanks for your help!!

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Gretchen
added 18 days ago

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

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Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added 18 days ago

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
added 18 days ago

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

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Gretchen
added 18 days ago

And no, not brined

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added 18 days ago

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
added 18 days ago

Thank you so much, happy Thanksgiving!!!

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added 18 days ago

You too! Hope it works out beautifully!

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