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Room temp vs. Refrig temp cooking times

edited 3:45PM in EggHead Forum
Did 16 lb. turkey. Took 20 minutes per lb. vs 12-15 minutes as noted in BGE book. Are estimated times in book room temp. or refrig. temp?

Comments

  • AndyRAndyR Posts: 130
    Fred,[p]What book? Is that what I threw away? In all seriousness, I don't know the answer to your question but I do know you came to the right place to have it answered.[p]AndyR

  • JJJJ Posts: 951
    Fred,
    What temp did you cook at?

  • Nature BoyNature Boy Posts: 8,494
    Fred,
    12-15 minutes a pound is about the right timing if you are cooking at 400 plus.
    300 should give you about 20 minutes a pound. The book is not very helpful.[p]NB

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  • Tim MTim M Posts: 2,410
    Fred,[p]Take the cookbook times and temps with a pound of suspicion. Many are OK and some are just dead wrong!! Try to ask here before ever doing what that book says. The cookbook was designed and written many years ago and the methods and techniques have changed alot. We are all waiting for a new cookbook.[p]Tim
  • JJ,
    Did turkey at 300. It was wonderful but dinner was late and well worth it.[p]Fred

  • Tim M,[p]Thanks for input Tim.
    I'm a brand new egg owner and learning fast. Will do trial and error for a while plus check with y'all for eggspert opinions![p]Fred

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