Christmas turkey with no thermometer??

[DogFaced PonySoldier]

Oy vey, I'm on vacation and didn't bring an instant read thermometer or a remote thermometer with me. I've searched locally and there's absolutely NOTHING I can use. It seems odd to me, but there isn't anything like that available here.

So I have a ~12lb frozen Butterball 'presmoked' turkey to do on Christmas Day. No smoker, no grill, I've got a turkey and a disposable 4" half-sheet pan.

It's been in the fridge since Tuesday evening, about 36 hours now. Should be thawed ok by tomorrow, I can take it out and dry brine it - no room or large Ziploc for wet brining.

Probably won't be stuffed. It would take longer, but we could manage, I suppose. It's been so long since I've done a 'traditional' oven turkey that now I'm nervous about it.

All my family here has been telling everyone for literally YEARS about my BBQ, and I do NOT want to risk a dry turkey. <sigh>

I don't foresee much else I can do, though.... cook it to 'about' done time based on weight, put foil over it and take it to the gathering We've told everyone to be there by 1PM - but this is the Caribbean.... so we're expecting about 2PM. Maybe. lol

So from what I see - just do it in the pan uncovered for 2.5-3 hours, unstuffed, at 350F.

Can anyone else give me any ideas? I really hate to be crippled without technology, but dangit. If they had just warned me, I've got umpteen different instant read thermometers I could have thrown into a bag!

[Starsky]

I'm guessing to go with approximate cooking times and temps. When it's starting to get close prick the meat with a sharp knife and see if the juice runs clear

[DogFaced PonySoldier]

Yeah, there's really not much I can do - I figure dry brine to try to keep as much moisture as possible and dry out the skin to make for crispiness. I'd have loved to spatchcock it, but I don't have any shears strong enough here, nor a pan probably wde enough to lay it flat.

Oh man, I can imagine the look on my relatives' faces if I showed up with a 'frogged' spatchcock bird!!!

[coupster]

A 12 lb'er should take about 3 hours.

Butterballs used to come with pop up thermometers. If they still do, its better than nothing.

If not, try the fork method. Use a regular fork and pierce the turkey in the mid-thigh muscle area. The juice of the meat will run out, and if it is clear in color, your turkey is well cooked.

If the juice is pink or red, its not done. For pink juice, try again in 30 minutes, for red liquid, give it another hour

You want to check in different areas of the turkey. And don't open the door to peek, patience is a virtue, Use the window.

[STEbbq]

MH says 2 to 2.5 hours at 325 for 12 pounds.

https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/

FWIW, I have done turkeys for years and never not had one be ready after the expected cook times. I would also check to make sure the juices run clear but I would expect you to be fine if you are in this time range and temps.

[Jim White]

Wait. Is “presmoked” already cooked? If so, a slow, gentle reheat, maybe even with a little broth in pan sounds good to me.

But also, if it’s Butterball, look at the label carefully. There’s a good chance it is already injected and won’t need dry brining.

[acorgihouse]

I thought same thing, so just Googled > Butterball pre-smoked turkeys are already cooked, it should say "fully cooked" on the label (it won't allow me to copy/save the image, but fully cooked is clearly on the label). If that's the case, you just need it hot through. It says do not stuff. Admittedly, the Butterball site, which I have never looked at before, isn't exactly directed at geniuses (it actually has instructions on how to make a leftover turkey sandwich), but does appear pre-brined.

[rlozinak]

I was told to pull the leg away from the breast and if the juice runs clear it is done. This is how I checked them before I had a thermometer.

[Skip]

This is what I used to do before AR.com came into my life. Reynolds Cooking Bag, 1 Stick of Butter, Some Broth, follow Cooking Bag Directions. The skin will be throw away after cooking. Extra Butter won't hurt either. Tell your Family that your tool box is at home. If your Family doesn't think it turned out good...blame me. You'll be fine!

[HawkerXP]

Wait. You go on a vacation and didn't bring an instant read with you?

Your membership in the Pit will go under review at your membership renewal.

Chances are TSA would of took it from you at the airport if in a carryon.

Don't worry! Be happy! You got this!

[DogFaced PonySoldier]

Luckily my renewal was right before I left!!! By next year, maybe this whole incident will be forgotten! lol

[Skinsfan1311]

Wait. You go on a vacation and didn't bring an instant read with you?

Your membership in the Pit will go under review at your membership renewal.

Chances are TSA would of took it from you at the airport if in a carryon.

Don't worry! Be happy! You got this!

LOL!
I hope that I'm not the only one who goes on vacay with an instant read, (for places with grills and/or kitchens)
We also take our own, cheap, non-stick pans and I've been know to pack my GrillGrates

[ItsAllGoneToTheDogs]

they sell fairly cheap slow read thermos at almost every grocery store, I'd snag one of them just to be safe vs having a dry bird ffor safety sake.

[DogFaced PonySoldier]

They don't have them here, I've looked all over.

[fzxdoc]

Ace Hardware or a sporting goods store like Dick's or Cabela's should sell an instant read (of sorts) thermometer with their BBQ stuff. You could gift it to whoever is hosting your stay.

Kathryn

[HawkerXP]

I did this before I learned my lesson. "but this is the Caribbean.... "

[DogFaced PonySoldier]

Correct... not here, they don't. And I've checked 2 ACE locations here. They have bupkiss for BBQ stuff - 3 low end tiny grills and NO accessories. Seriously - no charcoal, no pans, no foil, no nuthin'. I['m going to keep looking, but so far, nothing.

[shify]

If I’m reading your post right, you bought a pre-cooked turkey? If that is the case, a thermometer isn’t really necessary since you are just reheating it. Same with brining. Don’t need to brine an already cooked bird.

Just I’d probably reheat over fairly low heat, like 325-350, until it’s warm. You can make a couple cuts periodically to test that it’s warm enough inside.

[DogFaced PonySoldier]

Ok, I didn't know this was a precooked bird... I just had them check the bird in the fridge, and sure enough, it says 'fully cooked'. Oy vey.

NOT my idea, but again - it was all that was available, too. We checked the biggest grocery stores and that was the only one they found. When I was at the store, there was ZERO turkey, and I was seriously contemplating a couple of large chikkins.

We're going to have 20-30 people, so there isn't going to be much turkey to go around, regardless.

It'll be a new experience, I guess.


Fully cooked.... <sigh>....

[Huskee]

ThermoWorks has an overnight shipping option. Expensive, but you could always have one delivered tomorrow.

Edit: Just saw your last post. Well, this will be a fun memory.

[DogFaced PonySoldier]

Haha! Yeah, not down here lol