How long do I cook a 21 lb. Turkey?
965313
30 minutes per pound..............325 degrees\n\nBrine is water saturated or nearly saturated with salt. It is used (now less popular than historically) to preserve vegetables, fish, and meat. Although brine is used in preservation much like sugar or vinegar, it can be used to great effect in transportation. Brine is a common fluid used in the transport of heat from place to place. It is used because the addition of salt to water reduces the freezing temperature of the solution and a relatively great efficiency in the transport can be obtained for the low cost of the material.
875827
we usually have a ton of guests so i cook a big turkey the nite before, slice it up and let it soak in chicken broth over nite. Then the next morning I cook up a smaller turkey just to get the smells flowing through the house and just before it's done I toss in the turkey from the nite before to reheat and all the meat is moist and hot and nobody knows any better.
63832
try looking on cooks.com
913367
Serve whatever you want. It doesn't have to be turkey. Do you like ham, pork, chicken, beef, ethnic foods? Figure out what you like and be creative with it. \n\nYou could even do heavy appetizers from the frozen section of Costco/Sam's. They are hearty enough that people can easily make a meal out of them.
810269
You don't.  You use a Dutch oven.  First, dig a pit about twice the size of your oven and twice as deep.  Line it with good stone or brick - firebrick if you plan on doing this with any frequency.  Then build a fire in your pit using well-seasoned hardwood like oak, walnut, cherry or pecan.  When you have a good heap of coals, scoop out all but about an inch of coals and place your Dutch oven with the turkey inside in the pit.  Shovel coals back inside, around the Dutch oven, which of course should have the lid on.  Then place a cover over the pit, which will not rest directly on the Dutch oven lid.  Cover that with a layer of dirt to seal the whole thing.  Then go do other things for about five hours.  Come back, carefully uncover the cooking pit, lift out the Dutch oven and check to see whether the turkey is done.  It should, if you've done all that I told you to, be done to perfection.  But ya know what - I had to experiment a couple times before I got it right, so if this is your first time, be sure you have a "plan B" if the turkey has to go back in the Dutch oven and back into the pit for awhile longer.  Heh - my "plan B" was to serve dessert first!  Hey, it worked...just don't forget to make sure there're still plenty of hot coals if it does have to go back in the pit a bit longer...and let it sit another hour before checking again.  Good luck!
889273
it should take about 4.5-5 hours to cook. what you do is take 14 lbs. mulitply by 20 (it takes 2o minutes to cook a pound) and divide that by 60 (to change the answer into hours). Which reasults to 4.6, round that between 4 and half to five hours.
855745
This is what I do every year. I start by brushing butter all over the turkey and placing the turkey on a roasting rack in a roasting pan upside down(breastside down). Roast for 3/4 of the total cooking time and then carefully turn over with the help of others. Continue roasting until finished and please, please let your turkey rest for at least 20 mins. before carving so that the juices redistribute throuout the meat. If you cut into it right away, all the juices come out and you will have a tasteless dry turkey. Roasting it upside down lets all the juices from the dark meat fall into the white meat. It works every time and you will not roast your turkey any other way. Good Luck!!!   BTW.....you can do this with two smaller turkeys also.
823021
Don't over cook it .... .
634661
21 in Egyptian Pounds
914447
No offense to a previous answer, but I cannot imagine a turkey heated up in a crock pot...\n\nMartha Stewart will tell you how to prepare a la di da Thanksgiving dinner - get ready for a lot of work\nI have seen that Rachel Ray (the woman who never sleeps) is running a Thanksgiving dinner in One Hour television special. Look for it soon on Food Network\nGo to Epicurious.com for answers on how to prepare the dishes you want to serve.\nMake it simple!  No one needs 7 vegetables and three kinds of potatoes!  Simplify.  Consider buying your gravy already made from a store like Boston Chicken.  Don't make your own cranberry either or the pies if all of this is new to you. Thanksgiving is daunting enough to the experienced!  Newcomers should take the easy route wherever possible.\nThanksgiving is about loved ones and giving thanks, not for losing your mind in the kitchen!\nHappy Holidays!\nClarkie
854626
A 30 pound Turkey\n5 lbs. of dressing\n5lbs. of potatoes\na gallon of giblet gravy\na can of olives\na can of cranberries\nfresh green beans\na chocolate cake\na chocolate pie\nAnd I would eat ever so slowly.
639049
Read this article and you will find your answer\n\n\n\nhttp://www.cookingforengineers.com/useless/article.php?id=20
930658
to have a very moist turkey, massage it with butter inside and out and stuff it with one whole onion. season to your liking. you will be pleasantly surprised at how moist it is once you remove it from the oven.
1164516
my favorite is. filet it and drop it in a zip-loc bag with some potato flakes (instant mashed potatoes, idahoan for example) a little salt and pepper. cook till golden in shortening or oil.
727176
I roast the turkey upside down; the juices fall into the white and doesn't dry out ;you lose the crispy skin on top but most people don't eat that anyway and you can enjoy the turkey b/c it is juicy that it doesn't need gravy.  happy thanksgiving
861062
My mom used to make turkey soup every year...pick the carcass pretty clean...then boil it...remove it from the broth, strain the broth through a cheese cloth so it's clear...add back a small amount of turkey meat you got off the bones...some potato, carrots, and celery (even some of the leaves)...season to taste and cook all that together until the potatoes are done (dice them up very small, as well as the other veggies)\n\nIt's simple, and you use whatever amount of veggies and meat you want to, depending upon how much broth you make (you want soup, not stew so don't add a whole lot).\n\nEnjoy!
889145
2 pounds venison \n1/4 cup soy sauce \n1 tablespoon Worcestershire sauce \n1/2 teaspoon onion powder (you may also substitute a finely diced onion for the onion powder) \n1/4 teaspoon course ground black pepper \n1/4 teaspoon garlic powder \n1 teaspoon hickory salt. \n1/2 tablespoon liquid smoke (optional) \n\nInstructions\n\nFirst step in preparation is to either have the butcher or if you choose to do so; slice at least two pounds of deer venison into roughly 1/8 to _ inch strips, _ to 1 inch in width.\n\nNo particular cut of the deer is required for this process but whatever part is used for burger you can use for jerky. If you are not sure you can contact your local butcher and he should be able to advise you.\n\nCombine the listed ingredients from above into a large mixing bowl less the deer venison. Mix thoroughly until all ingredients have dissolved.\n\nOnce the sauce is to desired consistency, you can now add the jerky strips. Gently fold jerky strips in a circular fashion until the jerky strips are thoroughly covered.\n\nCover bowl let stand 24 hours stirring mixture every 2 to 3 hours.\n\nHeat oven to 200 degrees, place jerky strips onto a cookie sheet with aluminum foil. Place jerky strips onto cookie sheet. Place into oven with door slightly cracked (no more than 3 inches) leave to dry for 6 to 9 hours checking on strips and turning periodically.\n\nJerky is done when still pliable but dry all the way through.\n\nStore in a zip lock bag partially closed.