Brined a 22lb turkey last month, totally messed up the timing

I got a 22lb free-range bird from a farm outside Boise and brined it for 28 hours. Then I cooked it at 325 for 4 hours but the breast hit 170 before the thighs were done. Next time I'm spatchcocking it, anyone have a go-to time for that size?

2 comments

2 Comments

terryj454d ago

That's a lot of bird for 325. Spatchcock it for sure. I'd do 375-400 for a 22 pounder. Check the thighs at 90 minutes, probably done around 2 hours. Let it rest 20. You'll get a better even cook.

angela_park4d ago

Wait, you really think 375-400 works for a 22 pounder? I always thought you had to go low and slow but this makes way more sense now.