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Hey Mad Max..

tach18ktach18k Posts: 1,607
edited 8:21PM in EggHead Forum
Yesterday you posted your 22# turkey took 7 hours to cook at 325/350. Thats over 30 minutes per pound. If I remember right it takes about 15-20 minutes per pound. something doesnt seem right there, or you got one of those special turkeys. If I plan for 7 hours and it comes done in 4-5 like laster year that a long time in the cooler.

Comments

  • Richard FlRichard Fl Posts: 8,111
    at 20 minutes/pound 20 X 22lbs= 440 minutes.

    equals 7 hours and 20 minutes. That works for me.

    at 15 min/# X 22#'s=330 minutes.

    That's 5 1/2 hours.

    Take an average. I have left 18+ pounders on the counter after cooking with foil on top for and hour and it was great,
  • Bobby-QBobby-Q Posts: 1,993
    It works out to be 5.5 hours if you give it 15 minutes per pound. That will get you to about 160° to 170° in the breast.

    I've found that a turkey on the EGG can go higher temp in the breast and it is still juicy. So I could almost see 7 hours. I cooked one by accident to 200° in the breast and it was still juicy and had a great texture. Did I mention this happened for a class of 25 people?
  • AZRPAZRP Posts: 10,116
    I would think that opening the Egg and basting every 30 minutes would lengthen the cook time. -RP
  • I was at that class. That Turkey was good.
    Fred V. Smyrna,Ga.
  • it was approx 7 hours total time....and i do baste a lot, like every 20 minutes, so that is letting hot air out of the egg. ..and the dome temp is probably hovering around 300 - 325 as a result which puts the temp down in the egg a bit lower (probably right around 300 even). ... so all those factors together adds to the length of the cook ... .if you keep the dome temp up at 325 - 350, don't baste as much, and have a set-up that has the bird higher in the dome (say you have the bird up on the grid), then it will be done faster. . . i always err on the side of caution as a turkey can be finished a good 2--3 hours prior to your meal and will stay nice and warm and moist wrapped in foil. ..actually i prefer it done early so that i can get other stuff done like gravy and mashed taters, etc. .. . .
  • tach18ktach18k Posts: 1,607
    Thanks , thats what I was looking for.
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