How much time to roast an 18-lb bird if using dry brining (Judy Bird or CI) and the hi/low heat?

The Cook's Illustrated recipe is for only 12-14 lbs, and is 45 minutes at 425 with the breast down, and then only 1.5 hours at 325 flipped over.

If you use the standard 30-minutes-per-lb at 325, that puts an 18 lb bird at 9 hours, which can't be right.

Also, I can't tell from the Judy Bird recipe here whether the total roasting time is 30 minutes at 425 PLUS 2 3/4 hours at 325, or if 2 3/4 includes the 30 minutes at a higher temp. (Also, that recipe is only for up to 16 lbs, closer, but I'm assuming I'll still need to add some time. Question is, how much?)

  • 1386 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Stephanie Bourgeois
Stephanie Bourgeois November 23, 2011

You will need to add time to reach 165 degrees. Minutes-per-pound guides can be tricky since there are so many variables. In the Cook's Illustrated recipe for a crowd, they roast for three hours total for a 15-18 pound bird.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52