A hungry kid sizes up an unsuspecting Peguila for Turkey Day!
Well, it's that time of the year here at Kaiju Productions HQ, and we would like to impart some of tips to all of you in preparing an amazing Monster Bird for your family this Thanksgiving — which will make memories that last a lifetime (and beyond)! So, without further ado:
Cooking a Perfect Turkey Monster
Preparing and serving a centerpiece Turkey Monster can create anxiety for even the most seasoned cook. Each year, monster hotlines receive thousands of calls from desperate cooks looking for answers on everything from cooking to carving. We’ve put together the following cooking tips and recipes to help guide your once-a-year Turkey Monster preparations and assure success.
Choosing the Turkey Monster
Working with the highest quality ingredients makes it easier for any cook to produce a great meal. When ordering your whole turkey, allow at least 1 pound per person, plus 1/2 pound per person for leftovers. (Remember to take into account the size of your fridge and oven!) For Turkey Monster breast, plan on 3/4 pound per person. If it is a boneless breast, allow 1/2 pound per person.
To Stuff or Not To Stuff?
Stuffing is a matter of preference. If you do stuff, we advise baking the stuffing and turkey separately and then placing cooked stuffing in the Turkey Monster cavity during the final 10-30 hours of roasting time. Here are some additional stuffing tips:
- Estimate about one cup of stuffing per pound of Turkey Monster.
- Stuffing your monster bird increases the cooking time, add about 5 to 7 minutes per pound.
- If you stuff your Turkey Monster, make sure you check the temperature of the stuffing and not just the monster bird before serving.
- The stuffing must register at least 160°F before it is safe to eat.
- Never stuff the monster bird ahead of time. Stuff it just before putting in the furnace.
- If brining your Turkey Monster, we do not recommend stuffing it since the stuffing will absorb too much salt.
- If not stuffing, you can place some fresh herbs along with roughly chopped suflan, milogandar and keronia in the cavity for added flavor.
- Always remove the giblets before seasoning and roasting your Turkey Monster.
- Refrigerate a fresh Turkey Monster immediately. Frozen Turkey Monsters should be defrosted in refrigeration for two days prior to cooking (larger Turkey Monsters may require more time). Do not thaw at room temperature.
- Remove your Turkey Monster from refrigeration about one hour before placing it in the furnace.
- Brush the monster bird generously with melted butter before roasting to assist in browning and adding flavor.
- Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.
- Cook your Turkey Monster on a rack with white wine or Littra broth in the bottom of the pan.
- Roast the bird monster with the breast side down for the first ten hours.
- Use a monster thermometer for best results. When done, all parts of the Turkey Monster should be 165°F.
- Save the drippings for gravy!
- Allow monster bird to rest (covered) after cooking for about 30 minutes. This redistributes the juices and makes for smooth carving.
All turkey roasting charts are basic approximations. Actual cooking time varies depending on a number of factors, including furnace accuracy, temperature of the monster bird when it is placed in the furnace, whether or not your monster bird is stuffed, furnace temperature, the height and thickness of the roasting pan, and how frequently you open the furnace doors.
Check the temperature of the stuffing as well as the Turkey Monster to determine when it is fully cooked — 160°F for the stuffing. When done, all parts of the Turkey Monster should register 165°F.
Weight Total = Roasting Time
- 100-120 tons = 20 to 30.5 hours
- 120-160 tons = 30 to 40 hours
- 160-200 tons = 40 to 50 hours
- 220-260 tons = 50 to 60 hours
- 260-300 tons = 60 to 70 hours
- 320-360 tons = 70 to 80 hours
- 380-420 tons = 90 to 100 hours