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Boneless turkey

Hi all,

Well, I deboned my first turkey today.  It was a 18 pound turkey and it took me most of the morning.  I had to keep going back to youtube to see the best method!

So, I'm now brining the boneless turkey and I will create a turkey roll/roast tomorrow and I will cook it on Christmas day.  My question is, how long should I allow for cooking?  Is it still the 15 or 20 minutes a pound or is it going to be less?  I have to cook the thing at my house and then drive it out to my brothers house so timing is going to be key.

Any thoughts would be appreciated.


  • A boneless Turkey?

    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
  • Come on all you "pro's" out there...  A new guy has a question about something he's gonna make sometime in the next 48 hours!

    Help a guy have a memorable egg-y Christmas!  Give up your wisdom.
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
  • Is it going to be stuffed? With what? What temp, what's the set up?
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • hapsterhapster Posts: 7,478
    I would go indirect... 350°-400° dome with a fruit wood for smoke, cherry gives it a nice color, not too much though, poultry is easy to over power. Just keep going till the thigh is around 170IT and the breast is 155IT. Pull and cover it, let it rest up to 30min before slicing...

    Figure 5 hours... If it's done sooner, cover it with foil and hold in a low, 180° oven till dinner.

    Use the drippings from the drip pan for the gravy.
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