Hey Butterball, How’dya Fit 27 Pounds of Turkey in a Medium-Sized Oven?
November 30, 2009
My September big plan for fried Thanksgiving turkeys this year was just that. So with 14 to feed our hoMINeconomist came up with an actual plan — cut three small birds in half and roast them like big chickens. Brilliant.
Look for the smallest turkeys you can find–nine pounds each for us. They must be fresh, not frozen, for the meat counter to run them through the saw, only takes a minute. Let them do the work, they’ve got the good equipment.
At home lay the turkey halves out on half sheets. After that, just think chicken. Keep it simple. Sprinkle with salt and pepper, rub with oil or butter, or whatever fancy baste you like. We started them in a hot 450 degree oven and immediately turned down the heat to 325. They were ready in about 2 hours, not the usual 3 or 4 or 5. Let them rest before carving.
Of course, bake the dressing in a pan. We do that anyway because we like the crust and it’s just easier and safer.
Three halves per sheet fit nicely. A bit unattractive, the wings were clipped to make broth for the gravy the night before in the crock-pot.
Twenty-seven pounds, one medium-sized oven, no problem. They look like little chicken halves.
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