It doesn't say how long to cook it per pound intentionally because it's impossible to correctly cook something that way.

My wife is forcing me to stuff, against my better judgment...

161 should be fine, though I would be sure to check multiple spots, not just one. This is roughly the recipe we use.

Also those times assume an unstuffed turkey. It will need longer if you stuff.

I've do I Alton's way three yrs in a row and think its perfect and easy. I don't do the aroma part and have no idea about what an allspice berry is so I leave it out of the brine. Rinse well . I use a remote temp probe and go by that for birds over sixteen hrs. Jim

the bird will continue to cook once removed from the oven. "If it Fly's 165"

Anonymous wrote:Just FYI, every single Alton Briwn recipe I've ever made has been excessively and distastefully salty. So if you haven't yet tested the seasoning, consider cutting the salt (like a quarter of what the recipe says) then adding to taste.

Or takes 10 years, uses ingredients that are impossible to find and way too costly, requires contortions during prep, and ends up not working -- like the apple pie disaster I tried yesterday. I finally gave up at 2am. I'd be really, really careful about using one of his recipes for the first time on a holiday.

Just FYI, every single Alton Briwn recipe I've ever made has been excessively and distastefully salty. So if you haven't yet tested the seasoning, consider cutting the salt (like a quarter of what the recipe says) then adding to taste.

Yes, just make sure you have a good thermometer and wait until it registers 161.

160 will rise to 170s when resting out of the oven. 170 will rise to the 180s - so overdone. Take it out at 160 and let it rest.

I did a brined high heat turkey last time. Turned out delicious. 180 sounds really high though.

Never done it Alton's way. I roast mine at 275 for 10 minutes for every pound. Take it out, bump the oven to 375, start basting, and take the turkey out when it's at 170 degrees. 161 seems underdone, 180 seems WAY overdone.

Butterball overcooks the turkey. You should cook the turkey until it registers the proper temperature - which would be 3 - 3 1/2 hours for your bird given that recipe and given that the recipe said for a 14-16 lb bird it would be 2-2 1/2 hours.

"Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving"

This is what the recipe says. However, what it doesn't say is how long to cook it for per pound. I don't have the probe thermometer, but I do have a 19.5 lb turkey. Also, butterball website says it supposed to be cooked to 180.

Has anyone actually done the turkey Alton's way? How long should I cook my turkey for?