I mentioned this on the Turkey Day post. I put 2 cold turkeys, unstuffed, (separate pans), one 13.35#, the other, 16#, in a cold oven. Set to 325. plugged in remote thermo, (breast of smaller one) set for 155. This was at 11:05. Planned on gauging doneness from that point. Figured maybe 4.5 hours cooking time, maybe longer because there were 2 turkeys. Anyways, the darn things were at 155 in 2 hrs, so I let them cook a little longer. Pulled them half an hour later when breasts were 160. The thighs on the bigger turkey had to go back in for half an hour.
Talked to my chefs about it today. We're clueless. I had everything going against me, 2 turkeys squeezed in an oven, cold everything.
Checked oven temp, yup, 325. A remote, a digital and a dial thermo all read the same. Checked my oven temp with a new oven thermo and it's right on.
Pulled at 1:30, dinner at 5. Pulled it off with a little nervousness (I held the turkeys in a cooler, well wrapped)and served them at 155 degrees. At 5:15.
Any ideas?
PJ
Talked to my chefs about it today. We're clueless. I had everything going against me, 2 turkeys squeezed in an oven, cold everything.
Checked oven temp, yup, 325. A remote, a digital and a dial thermo all read the same. Checked my oven temp with a new oven thermo and it's right on.
Pulled at 1:30, dinner at 5. Pulled it off with a little nervousness (I held the turkeys in a cooler, well wrapped)and served them at 155 degrees. At 5:15.
Any ideas?
PJ
PJ