Reply to First time making a turkey--HELP!!!!!!!!!!!!!

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[quote=Anonymous][quote]I was one of those who suggested reducing the size or going with two 12 pound turkeys if your kitchen can handle it. 24 pounds is a lot and[b] there is a general adage that the larger the bird, the older and the tougher.[/b] I rarely go over 14 and have been very happy. If you don't want to try two smaller turkeys, I would do a 14 pound turkey and a honeybaked ham. So easy and everyone seems to like it (we're not Jewish). It would give variety to the table. [/quote]

I'm the "all sizes are the same technique" poster, and this is a point I hadn't thought of.  I would say that if you're buying a commercially produced bird (which 98% of us are), don't worry about it.  They're bred to be huge and kept to a fairly uniform standard.  I've done 22-26 pound birds many years, and never had a problem.  By "commercially produced bird," I'm including "free range" and organic birds from Whole Foods or MOM, if they're still coming from a medium- or large-scale producer.

If you're buying a heritage breed turkey straight from the farmer (and you know if you are--you're paying three figures for your turkey) then this might be a good point to consider.  It may very well be true of turkeys in their natural state.  [/quote]

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